Stuffed Squash with Shrimp

Brazilian Stuffed Squash with Shrimp Recipe | Savory and Creamy

Region / culture: Brazil | Servings: 4

Introduction

Stuffed Squash with Shrimp is a delicious and hearty dish that combines the sweetness of squash with the savory flavors of shrimp and cheese. This recipe is perfect for a special occasion or a cozy family dinner.

History

Stuffed Squash with Shrimp is a traditional dish that originated in coastal regions where seafood is abundant. The combination of squash and shrimp creates a unique and flavorful dish that has been enjoyed for generations.

Ingredients

1 large squash (preferably buttercup squash)
2 tbsp margarine
1 large onion, grated
3 cups tomato purée
2 cubes beef bouillon
2 lb (907 g) cooked shrimp
salt
3 tbsp cornstarch
1 can of table cream (or 1 pt (473 ml) of dairy cream)
4 tbsp chopped parsley
1 bar cream cheese (8 oz (227 g)) or farmer cheese

How to prepare

Preheat the oven to 350°F (177°C).
Cut a large hole on the top of the squash.
Remove the seeds and fiber, and clean the inside thoroughly.
Place the squash cut side down in a ceramic casserole pan with a small amount of water in the bottom.
Bake for about 45 to 50 minutes, or until the squash is tender and can be pierced with a fork.
Meanwhile, dissolve the cornstarch in a cup that is half filled with tomato purée.
Heat the margarine in a large saucepan and combine it with the grated onion and beef bouillon.
Fry the onion and add the tomato purée, previously dissolved cornstarch, and thawed shrimps.
Bring the mixture to a boil and cook for 7 minutes.
Add salt to taste.
Take the saucepan off the heat, stir in the table cream, and set it aside.
Carefully remove the baked squash from the oven, turn the squash hole up, and remove any excess water remaining in the casserole.
Fill the hole with half of the cream cheese, fill in the shrimps, and place the remaining cheese on top.

Variations

Substitute the shrimp with cooked chicken or tofu for a different protein option.
Add diced bell peppers or mushrooms to the sauce for extra flavor and texture.
Top the stuffed squash with breadcrumbs or grated cheese before baking for a crispy topping.

Cooking Tips & Tricks

Make sure to thoroughly clean the inside of the squash before baking to remove any seeds or fiber.

- Dissolving the cornstarch in tomato purée helps to thicken the sauce and create a smooth texture.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Adding table cream at the end of cooking gives the sauce a creamy and rich consistency.

Serving Suggestions

Serve Stuffed Squash with Shrimp with a side of steamed vegetables or a fresh salad for a complete and nutritious meal.

Cooking Techniques

Baking, sautéing, simmering

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute chicken or vegetable broth for beef bouillon cubes.

- Use heavy cream or coconut milk instead of table cream for a dairy-free option.

Make Ahead Tips

Prepare the sauce and stuff the squash ahead of time, then bake just before serving for a convenient and time-saving meal.

Presentation Ideas

Garnish the Stuffed Squash with Shrimp with fresh parsley or chopped chives for a pop of color and freshness.

Pairing Recommendations

Pair Stuffed Squash with Shrimp with a crisp white wine or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin A: 20% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: Shellfish, Dairy

Summary

Stuffed Squash with Shrimp is a balanced dish that provides a good source of protein, vitamins, and minerals. It is relatively low in calories and carbohydrates, making it a healthy option for a satisfying meal.

Summary

Stuffed Squash with Shrimp is a flavorful and satisfying dish that is perfect for a special occasion or a cozy family dinner. With a creamy sauce, tender shrimp, and cheesy filling, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Stuffed Squash with Shrimp. It was a warm summer day, much like today, and I was wandering through the bustling farmer's market in search of some fresh produce for dinner that evening. As I made my way past the rows of colorful fruits and vegetables, my eyes were drawn to a vendor selling the most beautiful yellow squash I had ever seen.

I approached the stall and struck up a conversation with the elderly woman behind the counter. She told me that the squash was grown on her family's farm just outside of town and that they were picked fresh that morning. Intrigued, I asked her if she had any recommendations on how to prepare them. Without hesitation, she reached under the counter and pulled out a tattered old recipe card.

"This here is a family recipe that has been passed down for generations," she said with a twinkle in her eye. "It's for Stuffed Squash with Shrimp, and it's a favorite in our household."

I eagerly accepted the recipe card and thanked the woman for sharing it with me. As I walked back to my car, I couldn't wait to try out this new dish. When I got home, I immediately set to work gathering the ingredients and preparing the squash.

The recipe called for fresh yellow squash, shrimp, breadcrumbs, Parmesan cheese, garlic, and a few other simple ingredients. As I sliced open the squash and scooped out the seeds, I couldn't help but marvel at how beautifully they would hold the delicious filling. I sautéed the shrimp with garlic and breadcrumbs until they were cooked through, then mixed in the Parmesan cheese to create a savory stuffing.

Once the filling was ready, I carefully spooned it into the hollowed-out squash halves and popped them into the oven to bake. As the aroma of garlic and cheese wafted through the kitchen, I knew that this dish was going to be something truly special.

When the timer finally chimed, I pulled the Stuffed Squash with Shrimp out of the oven and marveled at how golden and crispy they looked. I plated them up alongside a simple green salad and sat down to enjoy my creation.

With the first bite, I knew that this recipe was a keeper. The sweetness of the squash paired perfectly with the savory shrimp and cheesy breadcrumb filling. It was a dish that was both comforting and elegant, and I couldn't believe my luck in stumbling upon it that day at the farmer's market.

Since that fateful day, Stuffed Squash with Shrimp has become a staple in my cooking repertoire. I have made it for family gatherings, dinner parties, and quiet nights at home, and it never fails to impress. Each time I prepare it, I think back to that warm summer day and the kind woman who shared her family recipe with me.

As I sit here now, writing this story for my grandchildren to read, I can't help but feel grateful for the culinary adventures that have shaped my life. From the small farmer's market discoveries to the cherished family recipes passed down through generations, each dish tells a story and holds memories that I will always treasure.

And so, as I close the book on this chapter of my cooking journey, I hope that my grandchildren will one day stumble upon their own special recipes and create new memories of their own. For in the kitchen, as in life, the possibilities are endless, and the flavors are always waiting to be discovered.