Shrimp & Veggie Pumpkin Bowl Recipe
00:00 Introduction
00:39 Ingredients and Instructions
00:58 Bon Appetit
Grab your aprons, because we're cookin' a tasty fall recipe with Vital Plan Founder Dr. Rawls! This dish using cooking pumpkin, a variety of vegetables and shrimp, but it can be customized to your tastes.
What You'll Need (but feel free to make it your own!)
🍁 Small cooking pumpkin, about 8-12 inches in diameter
🍁 1 lb shrimp, peeled
🍁 1 sweet onion, chopped
🍁 1 zucchini / yellow squash
🍁 3-5 mushrooms
🍁 1 can organic tomatoes
🍁 Olive oil (or other cooking oil)
🍁 ½ - 1 can organic coconut milk
🍁 1 tsp. curry powder
🍁 Minced cilantro (fresh or dried)
Instructions
🎃 Cut the top off the pumpkin like you were making a jack-o-lantern. Spoon out the seeds.
🎃 Place cut side down in a shallow baking dish with water. Bake at 350º for 50-70 minutes. The sides of the pumpkin should dent in slightly with the back of a spoon when ready.
🎃 Sauté the shrimp, onion, squash, mushrooms, tomatoes, cilantro, curry, and salt in olive oil on low heat until the shrimp are pink.
🎃 Add several spoonfuls of coconut milk, shaken in the can before opening.
🎃 When the pumpkin is done, pour the shrimp mixture into the top of the pumpkin and bake upright at 350º for another 20 minutes.
🎃 When serving, scoop the pumpkin pulp from the sides of the pumpkin along with the shrimp mixture.