Brazilian Shrimp Stuffed Pumpkin
Ingredients
- 2 cups Mahatma® Brown Rice
- 1 small sugar pumpkin
- 1/4 cup olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 onion, diced
- 3 cloves garlic, minced
- 2 jalapeño peppers, seeded and diced
- 2 lb peeled deveined large shrimp, tail removed
- 1/4 cup tomato paste
- 1 can (14 oz) diced tomatoes
- 8 oz brick-style plain cream cheese, cut into cubes
- 2 cups aged Cheddar cheese, shredded and divided
- 1/4 cup cilantro, finely chopped and divided
Instructions
Impress dinner guests with a baked pumpkin full of tasty shrimp in a creamy tomato and cheddar sauce to be served on a bed of whole grain brown rice.
Step 1
Preheat oven to 375˚F. Cut out top of pumpkin. Scoop out pulp and seeds; discard. Brush inside of pumpkin with 2 tbsp of the oil; season with 1/2 tsp each salt and pepper. Place cut side down on parchment paper-lined baking sheet. Roast for 30 to 35 minutes or until tender but still firm.
Step 2
Meanwhile, heat the remaining oil in a large skillet set over medium heat; cook onions, garlic and jalapeño for 3 to 5 minutes or until slightly softened. Add shrimp, and remaining salt and pepper; cook for 3 to 5 minutes or until shrimp start to curl and turn pink. Stir in tomato paste and diced tomatoes; bring to boil. Remove from heat. Stir in cream cheese and half of the Cheddar cheese and cilantro.
Step 3
Spoon shrimp mixture into roasted pumpkin; sprinkle with remaining Cheddar. Bake for 15 to 20 minutes or until Cheddar melts and pumpkin is very tender.
Step 4
Meanwhile, prepare rice according to package directions. Serve stew on a bed of brown rice. Sprinkle with remaining cilantro.
Cooking Tips
If desired, reserve pumpkin seeds for roasting. Spread pumpkin seeds in a single layer on a paper towel-lined baking sheet. Let stand for 1 to 2 hours or until completely dry. Toss with oil and salt; roast in 325˚F oven, stirring occasionally, for 20 to 30 minutes or until golden and crisp. Let cool completely. Store in an airtight container for up to 1 week.
Fun, Festive, and Flavorful
With the holiday season in full swing, you will likely either be hosting or attending a festive dinner or two. Impress dinner guests with this stunning Brazilian Shrimp Stuffed Pumpkin recipe made with an actual pumpkin, Mahatma® Brown Rice, juicy shrimp, jalapeno, and a tomato, cream cheese, and cheddar sauce. The lovely presentation of delicious shrimp in a creamy, orange-hued sauce served in a baked pumpkin and then spooned onto a bed of brown rice is only topped by its decadent flavors in this creative and vibrant recipe.
For a more aromatic variety, use Jasmine Brown Rice instead. If you’re unsure of the difference between the two or what the difference between basmati rice vs jasmine rice is, make sure to browse our guide to rice varieties.
Taste of Brazil
Camarao Na Moranga (shrimp in the pumpkin) is a typical dish of Brazilian cuisine that is prepared with a particularly-shaped pumpkin called Moranga, and is stuffed with shrimp and melted cheese. This dish is so beloved in Brazil that there is a party dedicated to it in the city of Bertioga. The dish has plenty of variations but, in general, its ingredients are pumpkin, olive oil, prawns, cheese, sour cream, in addition to other condiments. Our tasty version takes things a step further by serving the saucy shrimp over a bed of perfectly cooked brown rice.
Looking for more fun, festive, and flavorful recipe ideas? Add more Latin flair to this year’s holiday season by including this Christmas Arab Rice Peruvian-Style and these Empanadas with Turkey and Rice Picadillo to the holiday dinner menu. Or learn how to make Mexican Rice or tacos beans and rice for a flavorful side dish. Or, venture to Spain and try a Paella Valenciana recipe, thought to have been the origin of many arroz con pollo varieties. Need a dessert idea? Try our arroz con leche from Puerto Rico.
Ingredient Substitutions
Alternatively, when pumpkin is not in season, substitute acorn or butternut squash with some of the pulp removed to make room for the stew.
For individual-size servings, serve in sweet potato skins.
