Prawns with strawberries: easy and sophisticated dish to delight

Prawns with strawberries: a creamy, sophisticated and irresistible dish, perfect for surprising on any special occasion

Juicy prawns and sweet strawberry come together in a creamy and sophisticated dish, perfect for any occasion.

Recipe for 4 people.

Classic (no restrictions), Gluten Free

Preparation: 02:00

Interval: 00:30

TOOLS

1 cutting board(s), 1 baking tray(s), 1 pastry brush(es), 1 frying pan(es) or skillet(s), 1 vertical food mill (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Strawberries or mini strawberries:

– 1.6 kg of strawberry pumpkin (conventional format or mini strawberries)

– 2 tablespoons cream cheese (starch-free)

– oil to taste for brushing (or olive oil)

Ingredients for the shrimp filling:

– 600 g of cleaned medium prawns

– 4 tablespoons of olive oil

– 1 unit of onion, chopped

– 4 clove(s) of garlic, minced

– 1 unit finger-de-moça pepper, seeded, chopped (optional)

– 1 can(s) of peeled tomatoes with juice

– 300 g of ricotta (without starch)

– 200 ml of fresh cream

– 2 tablespoons of parmesan, for gratinating (optional)

– parsley to taste

– salt to taste

– pepper to taste ^THE

PREPARATION:

1. This recipe can be assembled into one strawberry or divided into individual mini strawberries. Start by toasting the strawberry (see preparation).
2. Set aside the other ingredients and utensils for the recipe.
3. If you don’t buy pre-cleaned prawns, remove the head, shell and intestines and store them in the refrigerator.
4. Peel the onion and garlic cloves and chop them.
5. Wash the pepper (optional), remove the seeds and chop it.
6. Place the peeled tomato with its juice in a bowl or deep plate and, using a vertical potato masher or a fork, mix until you obtain a rustic puree.
7. Wash, dry and chop the parsley and set it aside on absorbent paper.

PREPARATION:

Strawberries or Mini Strawberries – Baked:

1. Preheat the oven to 180ºC.
2. Wash and dry the strawberries.
3. Using a plate, make a mark on the top of the strawberry to make it easier to cut the lid – the opening cannot be too small to make serving easier.
4. Using a sharp knife, cut the lid down to the fibers to loosen them and remove the lid.
5. Remove the seeds and fibers from inside the strawberry and scrape it well with a spoon so that it is completely clean.
6. Put the lid back on, wrap it in foil and place it on the baking tray. Important: the aluminum foil must cover the strawberry well during the initial cooking, to prevent it from drying out.
7. Place in the preheated oven and cook until the inside of the pumpkin is soft, about 50 minutes: the time for this step depends on the size of the pumpkin and the power of the oven.
8. While the pumpkins are cooking, return to preparation (step 2).

Strawberry or Mini Strawberries – continue:

1. Once the estimated cooking time has passed, open the aluminum foil and prick it with a fork to see if it is soft.
2. Remove from the oven and reserve the strawberries in the pan. Uncover and use a paper towel to remove any water that may have formed inside the pumpkins.
3. Spread the cream cheese covering the entire internal surface.
4. Brush the shell with olive oil or oil to give it shine and protect it when they return stuffed to the oven.

Shrimp filling:

1. Heat half the oil in a skillet or deep skillet over high heat.
2. When it is hot, quickly brown the prawns until they change colour: do this step gradually, adding a few prawns at a time, so that no accumulations of liquid form.
3. Once sealed, return them all to the pan for another 1 to 2 minutes and season with salt and pepper. Remove them and reserve them on an auxiliary plate.
4. In the same pan or skillet, add the remaining olive oil and sauté the onion, garlic cloves and chili pepper (optional), with a pinch of salt, until the tender onion begins to change color.
5. Add the peeled tomatoes, lower the heat to a medium temperature and continue to brown for about another 3 minutes, season with salt and pepper.
6. Add the ricotta and mix well so that it breaks down and is incorporated into the sauce.
7. Add the fresh cream and mix.
8. Check the salt and pepper.
9. Turn off the fire. Add the reserved prawns and chopped parsley, mix well.

Strawberry Shrimp:

1. Preheat the oven to 220ºC for browning.
2. Transfer the strawberry filling to the pan.
3. Optional: sprinkle the grated parmesan on the surface to be covered.
4. Bake for about 30 minutes, or until the surface of the filling is golden and bubbly (this time depends on the power of the oven and the size of the pumpkin/s).

FINALIZATION AND ASSEMBLY:

1. Remove the strawberry shrimp from the oven and transfer to a serving plate.
2. Pairings: white rice and/or a fresh, dressed salad.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.