Served as main course. Non-vegetarian dish. Speciality: Low Fat, Low Sodium, Low Sat. Fat, Low Calorie, Reduced Carbs diet.

Brazilian

1 (2 lb) Sugar Pumpkin

2 lbs medium Shrimp

2 large Yellow Onions, chopped

3 Cloves Garlic

4 large Plum Tomatoes

2 bunches Cilantro

Olive Oil, for sauteing

Salt and Pepper

Tabasco sauce

Line a roasting pan with heavy foil. Preheat oven to 350. Slice off top of pumpkin and save to use as cover/lid. Take out pumpkin seeds and strings. Sauté chopped onions till translucent and beginning to caramelize in the olive oil. Chop and add garlic to the onions. Add salt and freshly ground pepper. Clean and devein shrimp. Chop tomatoes and sauté with onions and garlic till the tomatoes have softened. Add shrimp and sauté until shrimp turn pink. Don't overcook. Chop the cilantro and sprinkle over the shrimp mixture. Taste for salt and pepper. Fill the pumpkin with the shrimp mixture. Cover with lid. Bake until the pumpkin is soft. Dish out shrimp and pumpkin together. Serve with rice. Sprinkle with hot sauce for extra spicy flavor.

Preparation time: 30 minutes

Cooking time: 1 1/4 hours

Serves: 6

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