SQUASH WITH SHRIMP
This is a
traditional recipe from northeast of Brazil. The final dish looks appealing on
You can fill the
squash with shrimps, chicken or use your creativity.
In Brazil, this dish is prepared with a Japanese Squash (Kabocha) or an Acorn Squash. In the
US, Buttercup Squash is preferred to prepare this delicious dish.
Brazilians use Catupiry Cheese with the shrimp; in US, it is substituted with cream cheese.
1 large squash (we
prefer a buttercup squash)
1 large onion,
3 cups tomato puree
2 cubes beef
2 lb cooked shrimps
1 can of table
cream (or 1pint of dairy cream)
1 bar cream cheese
(8 oz) or farmer cheese.
Preheat oven to
Cut a large hole on
the top of squash.
Remove seeds and
fiber, cleaning thoroughly inside.
Place cut side down
in a ceramic casserole pan with a small amount of water in bottom.
Bake for about 45
to 50 minutes, or until squash is tender and can be pierced with a fork.
the corn starch in a cup half filled with tomato puree
Heat the margarine
in a large saucepan, combine the grated onion, beef bouillon. Fry the onion and
add the tomato puree, previously dissolved cornstarch and thaw shrimps. Bring
the mixture to boil and cook for 7 minutes. Add salt to taste.
Take the saucepan
out of the heat, stir in the table cream, and set aside.
the baked squash from the oven turn the squash hole up and remove any excess o
water remaining in the casserole.
Fill in the hole
with half of the cream cheese, fill in the shrimps and place the remaining
cheese on the top.
You can re-heat or
microwave to serve.
scrape internally so that you can serve some squash flesh with the shrimp sauce.
Preparation Using Microwave:
You can cook the
squash in the microwave instead of using an oven.
Place squash cut
side down in microwave safe container. Add a little water. Microwave on High
(100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary,
until squash is tender.
replace the shrimps with chicken or beef as you like.