Camarao com Abobora (Prawn and Pumpkin Stew in Cream Sauce)
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Ingredients
- 600 g raw tiger prawns, peeled
- 500 g pumpkin, peeled and cut into chunks
- 1 onion, finely chopped
- 3 garlic cloves
- 150 ml double cream
- 1 tbsp tomato puree
- 2 tbsp fresh coriander, chopped
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 631 kcal
- Protein
- 33.7 g
- Carbohydrate
- 71.4 g
- of which sugars
- 7.3 g
- Fat
- 23.1 g
- of which saturates
- 12.3 g
- Fibre
- 2.4 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Boil the pumpkin in salted water for 12-15 minutes until tender, then drain and mash roughly.
- 3
Heat the olive oil in a pan and cook the onion and garlic for 5 minutes until softened. Stir in the tomato puree and mashed pumpkin.
- 4
Add the prawns and cook for 3-4 minutes, until they turn pink and are cooked through.
- 5
Stir in the double cream and simmer for 2 minutes.
- 6
Scatter with fresh coriander and serve over the rice.
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