Brazilian shrimp in a Pumpkin is a traditional Brazilian recipe that we Brazilians enjoy all year round. It’s a stand-out centerpiece for a dinner table or you can serve it on individual plates. Shrimp in a pumpkin is a familiar “show meal” for Brazilian dinner parties or Sunday lunch with family and friends. It’s a simple dish that is going to wow yourself and your guests. So this Brazilian dish is perfect to surprise your American guests for dinner this fall! It’s comfort food with a Brazilian Flair in the USA!
One of the things I love so much about Fall is all of the things that you can make with pumpkins. Before I moved here, I had no idea how diverse cooking with pumpkin could be. I am a pumpkin freak! Every year around this time I can’t wait for all the pumpkin flavors: coffee, bagels, pies, cream cheese, soup, etc.
Here is the one of few pumpkin dish I knew until I moved here. It’s delicious and very flavorful! You can make this dish for Thanksgiving dinner or for a nice and fun fall dinner!
I hope you enjoy this delightful entrée!
Ps: You can easily make this recipe without dendê oil and malagueta peppers. It would taste a little bit different but still a flavorful and exotic dish. I bought the dendê oil on Amazon (here)! The malagueta peppers we brought from Brazil. About the creme de leite, you can find in almost all groceries stores in the latin section. I bought it at Fred Meyer but you can find at Amazon too. The same for farofa, here!
Link of the day…
I read this article ” 10 Little Things I Do for Houseguests” and I love it.This is an excellent topic and these are great ideas.
- 2 medium pumpkin or 4-6 mini pumpkins for elegant individual portions
- 1½ pounds medium shrimp, peeled and deveined
- 4 large shrimp for decoration
- 1 onion, finely chopped
- 6 garlic cloves, finely minced
- Green onions fresh chopped
- 3 tablespoons olive oil
- 1 can (10.75 oz) tomato pure
- 1can (6 0z) tomato paste
- 1½ cups cream cheese
- 2 can of creme de leite
- 1 can of tomato purée
- 2 tb Dendê oil
- 2 tablespoons fresh chopped parsley
- Salt and pepper (a taste)
- Malagueta peppers oil (or your favorite peppers)
- Grated parmesan cheese on top
- Wash and scrub the pumpkins well.
- Cut the top off in a lid shape and remove all the seeds.
- Save the seeds and you can toast and eat them!
- The seeds, in-fact, are concentrated sources of many health-benefiting vitamins, minerals, anti-oxidants, etc.
- Mix 2 spoons of sugar in water enough to fill the pumpkins.
- Wrap the pumpkin with aluminum foil and place on a baking sheet and put it in a preheated 350 F oven.
- Cook until soft when a toothpick is inserted.
- Set aside.
- Prepare the filling
- In a saucepan heat 2 tb dendê oil (or oil) and add the small shrimps. Add salt and pepper. Don't cook all the way to not be chewy.
- Later on, we will add this shrimp in the sauce and cook it more.
- Set aside.
- In a other saucepan heat olive oil and sauté onions until tender and add the garlic.
- Add malagueta peppers oil and oleo de dendê as much as you like. (We added 1 tb each! It's up to your taste)
- Add tomato pure, the tomato paste and add half cup of water and cook for 3 minutes in low temperature.
- Add the cooked shrimp and cook for around 5 minutes.
- Adjust the salt if necessary and season with pepper.
- With a spoon spread the cream cheese in the pumpkin around the bottom and sides.
- Pour the shrimp mixture into the pumpkin, filling it completely if possible.
- Return the filled pumpkin with the parmesan cheese sprinkled on top to the hot oven (450 F) and cook for 10 minutes or until the cheese is melted or golden.
- Remove from the oven, then place the pumpkin on a large serving platter or, if it is a small pumpkin serve on the plate.
- Sprinkle the surface of the shrimp mixture with chopped parsley and green onions.
- Serve along with rice.
- As soon as everyone is served the shrimp filling (if you are using a large pumpkin) you can help your guests cut the pumpkin into pieces. I like to also have a dish with the shrimp cream on the table set aside for this moment.
Don’t forget to PIN on your Gluten Free/Shrimp/Pumpkin Boards on Pinterest!!
Beijos and Tchau!!