A delicious, light, practical, and economical dish that is very popular with both adults and children. This pumpkin cream with a touch of curry and shrimp will be the highlight of the meal at home.
Wash and peel the pumpkin, remove the seeds, and cut it into cubes.
Wash and peel the ginger, then slice it thinly. Set aside.
In a pot, heat the canola oil and cook the pumpkin for two to three minutes.
Add 500 ml of vegetable broth, cover, and cook over medium heat for 8-10 minutes.
Wash and devein the shrimp (make an incision on the back and remove the vein -the black thread-). Set aside.
Peel the garlic and slice it thinly.
In a skillet, heat the olive oil and sauté the garlic over medium heat; when it starts to brown, add the shrimp and cook until they open up butterfly-style or until they turn pink.
Remove the pumpkin from the heat and blend until you achieve a fine cream; add the milk, ginger, salt, pepper, and curry. Mix everything very well and cook for two more minutes over medium heat.
Lower the heat, add the shrimp, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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