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Clarissa

Clarissa Jimenez

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Recipe of Pumpkin Cream with Shrimp
Recipe

Pumpkin Cream with Shrimp

15 mins
15 mins
Low
45
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A delicious, light, practical and economic dish that adults and children like very much. This pumpkin cream with a touch of curry and shrimp will be the feeling of food at home.
Learn more about Clarissa Jimenez

Ingredients

2 portions
  • 600 grams pumpkin
  • 1 tablespoon canola oil
  • 5 grams ginger, 2.5 cm approximately
  • 1 tablespoon curry
  • 500 milliliters Vegetables soup
  • 100 milliliters skim milk
  • 4 cloves garlic
  • 1 1/2 tablespoons olive oil
  • 6 jumbo shrimp
  • to taste salt and pepper

Preparation

Wash and peel the pumpkin, remove the seeds and cut it into cubes.
Wash and peel the ginger cut it into thin slices. Reservation.
In a pot, heat the canola oil and cook the squash for two to three minutes.
Add the 500 ml of vegetable broth, cover and cook over medium heat for 8-10 minutes.
Wash and unveil the shrimp (with an incision in the back and extract the vein - black thread -). Reservation.
Peel the garlic and cut into thin slices.
In a pan, heat the olive oil and sauté the garlic over medium heat, when they begin to brown, add the shrimp and cook until they open in a butterfly, or until they get a pink color.
Remove the pumpkin from the heat and pass the blender until you get 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.

TIPS

To get more creaminess, add a little cream.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Marthhis Arcinidez
09/02/2020 07:10:25
Se ve rica la voy a preparar
Miguel Sabogal Lesmes
09/11/2019 15:06:21
Riguicima receta
Ana Luz Alvarez
04/11/2018 21:16:51
Exquisita 😋😋
Erika Za Ba
05/11/2017 22:46:33
En crudo, la calabaza de Castilla es muy dura, para sepárala de la cáscara es mejor cocerla primero.

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