Pumpkin with shrimps - the brazilian "camarão na moranga"

Ingredients

For the pumpkin:

• 1 pumpkin (6.6 lbs / 3.5 kg)
• 1 1/2 onion
• 3 garlic cloves
• 3 Tbsp olive oil
• Salt
• Pepper

For the shrimp marinade :

• 1.5 lbs peeled shrimps (700 gr)
• 1 lime juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp pepper

For the cream :

• 1 cup shrimp stock (20 cl)
• 1 tsp potato starch
• 2 Tbsp olive oil
• 1/2 onion
• 2 garlic cloves
• 3 peeled tomatoes
• 1/4 green pepper
• 1 cup coconut milk (20 cl)
• 7 oz cream cheese (200 gr)
• 1 oz chives (30 gr)
• 1 oz parsley (30 gr)

Materials

• aluminium foil

Preparation

• Cut the top of the pumpkin and empty it, keeping the mesh inside.
• In a bowl, put the garlic cloves and the onions cut, add olive oil and mash it all. Add some salt and pepper as you want.
  
• Spread this mix inside the pumpkin. Put the top of the pumpkin and cover it with foil.
• Put it in the oven during 1 hour at 350°F. Check the cooking.
  
• Prepare the marinade : in a bowl mix together the raw peeled shrimps, the lime juice, the olive oil, the salt and the pepper. Put the bowl in the fridge for 30 minutes.
• Prepare the cream : in a hot pan, put the olive oil. Add the cut garlic cloves, the cut onions and the cut red pepper.
  
• Cook them and add the pealed and seedless tomatoes.
• Add the coconut milk, let the mix boil then add the shrimp marinade. Cover and let cook for 10 to 15 minutes at low heat. Check if it’s cooked.
  
• In a glass, put the potato starch. Then add the shrimp broth gradually while mixing it all.
• Put the mix in the pan and mix well. Let the cream thicken and the heat. Add the cream cheese, the parsley and the chives and mix.
  
• Pour the cream inside the pumpkin then add some chives on top.
• Your « Camarão na moranga » is ready !