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  Added: Jul 14, 2006  •  Visited (553)  •  Print version Print this recipe (38)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Decorative Squash With Shrimp Filling
(Cinderella s Coach)
What You Need:
  • An 11- to 12-pound West Indian pumpkin (calabaza, see Glossary), or substitute Hubbard or other winter squash
  • 2 teaspoons strained fresh lime juice
  • 2 tablespoons plus 3 teaspoons salt
  • A 2-by-1-inch strip of fresh lime peel
  • 6 fresh hot chili seeds
  • 12 raw jumbo shrimp (12 to 15 per pound), plus 1½ pounds medium-sized raw shrimp (21 to 25 per pound)
  • 1 large firm ripe tomato, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute ½ cup chopped drained canned tomatoes
  • 2 tablespoons finely chopped scallions, white part only
  • 2 tablespoons light rum
  • 1 tablespoon soy sauce
  • 1 teaspoon finely chopped fresh hot chilies
  • 2½ cups coconut milk made from
  • 2½ cups coarsely chopped fresh coconut and 2½ cups hot water
  • 1 cup uncooked long- or medium-grain white rice
  • 2 tablespoons butter, plus 2 tablespoons butter cut into ¼-inch bits
  • 4 half-inch-thick fresh ripe tomato slices for garnish

  • How To Cook:
    1. Under cold running water, scrub the outside of the pumpkin or squash with a stiff brush. Cut the pumpkin in half lengthwise and, with a large metal spoon, scrape the seeds and stringy fibers from both halves.

    2. With a sharp knife, notch the cut edge of the more uniformly shaped and attractive pumpkin half to make a saw tooth pattern about ½ inch deep around the rim, and brush the cut surfaces with 1 teaspoon of the lime juice.

    3. Peel a small piece of the remaining pumpkin half, coarsely chop enough to make 1 cup and set it aside. Discard or reserve the rest of the pumpkin for another use.

    4. Place the notched pumpkin half in a large heavy casserole or roasting pan, add 2 tablespoons of salt, and pour in enough water to cover the pump-kin by 1 inch.

    5. Bring to a boil over high heat, reduce the heat to low and simmer uncovered for about 30 minutes, or until tender but somewhat resistant when pierced with the point of a small knife.

    6. The pumpkin shell should remain firm enough to hold the filling without danger of collapsing. Transfer the shell to paper towels and invert it to drain completely.

    1. In a heavy 10- to 12-inch skillet, bring 1 quart of water, the lime peel and chili seeds and 1 teaspoon of salt to a boil over high heat. Drop in the unshelled jumbo shrimp and cook briskly, uncovered, for 3 minutes, or until the shrimp are firm and pink. Drain and set aside on paper towels.

    2. Shell and devein the medium-sized shrimp and wash them under cold running water. Pat them completely dry with paper rowels. Place half the shrimp in a deep bowl and add ¼ cup of the tomatoes, 1 tablespoon of the scallions, 1 tablespoon of the rum, the soy sauce and chilies. Toss together thoroughly and marinate at room temperature for about 1 hour.

    3. Meanwhile, in a small bowl, sprinkle the rest of the shelled shrimp with the remaining teaspoon of lime juice. Set aside. Combine the cup of chopped pumpkin, the coconut milk and the remaining 2 teaspoons of salt in a heavy 2- to 3-quart saucepan.

    4. Stirring frequently, bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 10 minutes, until the pumpkin is tender. Add the remaining ¼ cup of the tomatoes, 1 tablespoon of the scallions and 1 tablespoon of the rum, and bring to a boil again.

    5. Stir in the rice, reduce the heat to low, cover tightly, and simmer for 15 minutes. Stir in the shrimp and lime juice mixture, cover, and continue to simmer for 5 minutes longer, or until the shrimp are pink and the rice has absorbed all the liquid in the pan. Set the pan aside off the heat.

    6. Preheat the oven to 375°F. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of the butter over moderate heat. When the foam begins to subside, add the marinated shrimp and tomato mixture and, stirring almost constantly, saut © for 3 or 4 minutes, until the shrimp are firm and pink.

    7. Fill the pumpkin shell with the rice mixture, smoothing it with a spatula or the back of a spoon, and scatter the saut ©ed shrimp and tomato mixture over the top, sprinkle with the 2 tablespoons of butter bits and place the filled pumpkin in a shallow roasting pan. Bake in the middle of the oven for 15minutes, until the pumpkin and rice are heated through and the top is a delicate golden color.

    8. Transfer the pumpkin carefully to a large heated platter. Stand one of the jumbo shrimp at the edge of the neck of the pumpkin to serve as a coachman, and hold it in place with toothpicks. Add a lettuce leaf to represent the back of the coachman's seat.

    9. Stand the remaining jumbo shrimp in front of the pumpkin in groups of two, three or four to represent the horses and attach them to the shell with lengths of wire, strips of bamboo or drinking straws. Secure the tomato-slice wheels to the sides of the shell with toothpicks and serve at once.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Americas » Jamaica
    Main Ingredient » Vegetables » Squash
    Main Ingredient » Shellfish » Shrimps
    Dish » Appetizers


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