Gluten-Free Joc Soups and Stews Brazilian Camarão na Moranga

Ingredients:

1 medium pumpkin
1 pound shrimp, peeled and deveined
1 onion, chopped
2 cloves garlic, minced
1 can coconut milk
1 tablespoon fresh cilantro, chopped
Salt, to taste
Pepper, to taste
Olive oil, for drizzling

Directions:

Preheat your oven to 375°F (190°C).
Cut off the top of the pumpkin and scoop out the seeds and pulp. Place the pumpkin on a baking sheet and bake for 30-40 minutes, or until it is tender.
In a pan, sauté the chopped onion and minced garlic until they are softened.
Add the shrimp to the pan and cook until they turn pink.
Pour in the coconut milk and let the mixture simmer for 5-7 minutes.
Stir in the fresh chopped cilantro. Season the Camarão na Moranga with salt and pepper to taste.
Carefully fill the baked pumpkin with the shrimp mixture.
Serve the dish hot, drizzled with a little olive oil.
Enjoy your flavorful gluten-free Joc Soups and Stews Brazilian Camarão na Moranga!