Pumpkin Cream with Shrimp

Name: Pumpkin Cream with Shrimp
Prep time: 30 min
Cook time: 15 min
Yield: 2
Cuisine: Internacional
Ingredients: 600 grams pumpkin; 1 tablespoon canola oil; 5 grams ginger, Approximately 2.5 cm; 1 tablespoon curry; 500 milliliters vegetable broth; 100 milliliters low-fat milk; 4 cloves garlic; 1 1/2 tablespoons olive oil; 6 jumbo shrimp; salt and pepper

Clarissa Jimenez

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.

Reviewed by Editorial Team of Kiwilimón

Published: 07-08-2017

Preparation

15 mins

Low

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.