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Fish, Americas

Shrimp stuffed pumpkin with rice

Shrimp stuffed pumpkin with rice serves 4 people, takes 70 minutes, and sits at a medium difficulty level, for about €5.20 per person. Small roasted pumpkins become edible bowls for shrimp simmered in a cream and fresh cheese sauce, while rice cooked on the side soaks up the extra sauce. The key is roasting the pumpkins just enough so they stay firm and flavorful.

Tonight, creamy shrimp served in their own little roasted pumpkin, like something out of a fairy tale carriage.

Shrimp stuffed pumpkin with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€5.20
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

The shrimp cook for just a few minutes in a sauce that turns creamy and savory, with tomato and garlic melting into it, while the roasted pumpkin flesh adds a natural sweetness that balances the whole dish. Fresh cheese thickens the sauce without weighing it down, and the rice on the side lets everyone adjust their portion.

This is a dish that surprises people at the table, especially kids who love scooping out the pumpkin flesh with a spoon like a little edible bowl. Plan it for an evening when you have a bit of extra time, or for a slightly festive Sunday dinner that stays simple to make, fall and winter are the best seasons to find good small pumpkins.

The ingredients

4 people

Fish counter

  • Shelled shrimp 600 g

Fruits and vegetables

  • Small pumpkins 4
  • Onion 1
  • Tomato 1
  • Garlic 2 cloves
  • Parsley 4 sprigs

Dairy

  • Heavy cream 20 cl
  • Fresh cheese spread 120 g
  • Butter 20 g

Pantry

  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Lactose

The step by step recipe

  1. Cut a cap off each pumpkin, scoop out the seeds, and roast them oiled at 190°C. 35 min

    Poke the flesh, it should be tender but not collapsing.

  2. Saute the onion, garlic, and diced tomato in the butter. 8 min

    Let the tomato break down for a milder sauce.

  3. Add the shrimp, cream, and fresh cheese, and let it thicken. 6 min

    Take off the heat as soon as the shrimp turn pink.

  4. Cook the rice in salted water, then drain it. 11 min

    Keep the rice fairly dry so it can soak up the sauce.

  5. Fill the pumpkins with the shrimp in sauce, sprinkle with parsley, and serve with the rice.

    Scoop out the pumpkin flesh with a spoon along with the shrimp.

Our tips to get it right

  • Pick pumpkins that are roughly the same size, about the size of a closed fist, so they all finish roasting at the same time.
  • Salt the inside of the pumpkins lightly before roasting, this keeps them from releasing too much water during cooking.
  • If the sauce looks too thin at the end, let it reduce over high heat for another minute before adding the shrimp back in.

The variations

  • Swap the shrimp for diced salmon or cod, adjusting the cooking time slightly longer.
  • For a vegetarian version, replace the shrimp with sauteed mushrooms and chickpeas, the sauce stays just as flavorful.
  • For kids in a hurry, serve the sauce and rice straight on the plate instead of inside the pumpkin, it's quicker to eat.

What to serve it with

  • A lemony green salad
  • Fresh bread for the sauce
  • A glass of sparkling apple juice

Storage

Store leftovers in the fridge in a sealed container for up to 2 days, ideally keeping the pumpkin, rice, and sauce separate. Freezing isn't recommended since the cream and shrimp lose their texture. Reheat gently in a pan or in the microwave on low power, stirring occasionally.

Questions about this dish

Can you prepare the pumpkins ahead of time?

Yes, roast them the day before and reheat for 10 minutes in the oven before filling. Make the shrimp sauce just before serving so it stays nice and creamy.

What pumpkin can I use if I can't find small ones?

A small red kuri squash or a halved butternut squash both work well. The main thing is choosing flesh firm enough to hold the filling without collapsing.

Can you use frozen shrimp?

Yes, thaw them completely and pat them dry before cooking, otherwise they'll release too much water into the sauce. The cooking time stays the same.

How do you know when the pumpkin is cooked enough?

Poke the flesh with the tip of a knife, it should be tender but still firm enough to stand on its own at the table. If it crushes easily, it has cooked a bit too long.

How long does it take to make a shrimp stuffed pumpkin with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a shrimp stuffed pumpkin with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp stuffed pumpkin with rice cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

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