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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is from a cookbook I bought while visiting MA. Through the Front Door Recipes from Ashfield Homes Recipe by Leona Foreman. I wish we could get pumpkins all year round. Cooking time is estimated. Ingredients:
1 (2 lb) sugar pumpkin |
2 lbs medium shrimp |
2 large yellow onions, chopped |
3 cloves garlic |
4 large plum tomatoes |
2 bunches cilantro |
olive oil, for sauteing |
salt and pepper |
tabasco sauce |
Directions:
1. Line a roasting pan with heavy foil.
2. Preheat oven to 350.
3. Slice off top of pumpkin and save to use as cover/lid.
4. Take out pumpkin seeds and strings.
5. Sauté chopped onions till translucent and beginning to caramelize in the olive oil.
6. Chop and add garlic to the onions.
7. Add salt and freshly ground pepper.
8. Clean and devein shrimp.
9. Chop tomatoes and sauté with onions and garlic till the tomatoes have softened.
10. Add shrimp and sauté until shrimp turn pink.
11. Don't overcook!
12. Chop the cilantro and sprinkle over the shrimp mixture.
13. Taste for salt and pepper.
14. Fill the pumpkin with the shrimp mixture.
15. Cover with lid.
16. Bake until the pumpkin is soft.
17. Dish out shrimp and pumpkin together.
18. Serve with rice.
19. Sprinkle with hot sauce for extra spicy flavor.
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