1 yellow onion (sliced)
2 cloves of garlic (minced)
1 red pepper (in strips)
1 yellow pepper (in strips)
4 tomatoes in big cubes
1 can of coconut cream
½ cup of water
5 tbls of tomatoes extract
5 tbls of cream cheese
1 big pumpkim
Parsley or cilantro
Ginger
Hot Spices
3 bayleafs
Cachaça to sauté the shrimps
Palm tree oil and vegetable oil
Bake a pumpkim until get soft to cut and open a hole at the top.
Open the hole and take the seeds of and some small pieces of the pumpkim.
Open the hole and take the seeds of and some small pieces of the pumpkim.
In a big pan, sauté the onion, garlic, ginger, peppers and tomatoes with the palm tree oil and canola oil in a medium heat. After 10 minutes in a medium heat add the water, tomato extract, coconut cream and some pieces of the pumpkim. Cook for another 10/15 minutes in a low heat. Add the spices and the herbs and cook for another 5 minutes.In a frying pan, sauté the shrimps with Cachaça (Very fast, don’t let the shrimps to over cook)!
Add the shrimps, then the sauce inside the pumpkin. At the top of the pumpkin add the cream cheese and broil for 10/15 minutes.