Pumpkin has been complemented with shrimp for generations, and across cultures especially in Central America, and Brazil, where it holds its own as a national specialty. In Guyana, we eat it as an entree or a side dish, with rice, roti, bakes or any other starch and for breakfast, lunch or dinner.
Normally, for this type of recipe, the pumpkin would be cooked using the sauté method or quick fry which would require the use of oil. For a healthier alternative you can replace oil by using tomatoes which contain 95% water, and together with the pumpkin which contains 90% water these will spring enough liquid to continue the cooking process to completion- requiring the use of just 1 tsp of oil.
- Time: 45 Minutes
- Servings: 4 People
This dish pairs well with rice or quinoa to soak up the flavorful juices. Enjoy!
Ingredients
- Pumpkin, diced: 1 1/2 Cups
- Shrimp (fine or medium): 1 Cup
- Onions, chopped: 1/2 Cup
- Shallots with the bulb: Approx. 10 blades, cut finely
- Married man Pork (Sweet Basil): Approx. 2 tbsp, shredded
- Garlic: 6 cloves, or 2 tbsp crushed
- Tomatoes, diced: 1 Cup (keeping the juice and seeds; preferably fresh but canned may be used)
- Juice of half a lime
- Oil for sauteing: 1 tsp
- Salt: to taste
Preparation
- Season the shrimp using 1 tbsp each of garlic and onions, and a pinch of salt.
- Heat a frying pan with 1 tsp of oil. Add the shrimp and saute until cooked (about 6 minutes) and slightly pink. Remove from the pan and set aside.
- In the same pan, add the tomatoes and allow to simmer for about 5 minutes, covered. This will create more liquid needed for the cooking process.
- Add the pumpkin to the pan and continue to simmer for about 10 minutes, covered.
- Add the remaining onion, garlic, shallots, and married man pork.
- Simmer until the pumpkin is soft or cooked to your desired texture. fresh herbs can be added at the end, along with a squirt of lime juice.
- For added flavor, consider drizzling a teaspoon of olive oil over the dish at the end.
