Shrimp in Moranga

Ingredients

• 1 medium strawberry pumpkin (2-3 kg)
• 500 g cooked 77foods whole shrimp, thawed
• 2 tablespoons butter
• 1 large onion, chopped
• 3 chopped garlic cloves
• 200 g cream cheese
• 200 ml heavy cream
• 2 tablespoons tomato extract
• 1/2 cup coconut milk
• Chopped coriander and spring onions
• Salt, pepper and olive oil

Instructions

1. 1

   Cut a lid off the strawberry, remove the seeds and brush the inside with olive oil and salt. Bake at 180°C for 40 minutes, wrapped in aluminum foil.

2. 2

   Sauté the onion and garlic in butter. Add the tomato extract and cook for 2 minutes.

3. 3

   Add the prawns (peeled, if you prefer) and sauté for 3 minutes. Add the cream and coconut milk. Season with salt and pepper.

4. 4

   Add the curd cheese and stir until smooth. Finish with coriander and spring onions.

5. 5

   Fill the roasted strawberry with the shrimp cream. Return to the oven for 10 minutes to heat through and brown.

6. 6

   Serve the whole strawberry on the platter, cutting off pieces that include the pumpkin pulp with the filling.