Shrimp in the pumpkin

Preparation mode

• Wash the strawberry well and, with a sharp knife, cut a cap on the top (like a pumpkin cap) and remove the seeds and fibers from the inside.
• In a pan large enough to accommodate the strawberry, boil water with a little salt. Place the strawberry inside the pan, with the opening facing up, and cook over medium heat for about 15-20 minutes, or until the strawberry pulp is soft but still firm. Remove the strawberry from the water and set aside.
• In another pan, heat the olive oil or oil over medium heat. Add the chopped onion and chopped garlic, sautéing until they are golden.
• Add the chopped tomatoes and cook until they start to break down.
• Add the cleaned prawns to the pan and sauté until they are pink and cooked through.
• Then add the tomato puree (or tomato sauce) and let it cook for a few minutes so that the flavors come together.
• Add the cream to the mixture and stir well until everything is well combined. Season with salt and pepper to taste.
• Carefully place the shrimp filling inside the cooked strawberry, filling the inside well.
• Place the stuffed strawberry in the preheated oven at 180°C for about 20 minutes, just to heat it up and make the pumpkin even softer.
• Remove from the oven, sprinkle with chopped parsley or coriander on top and serve while still hot.