Brazilian Creamy Shrimp & Pumpkin Stew

Ingredients:
1 large pumpkin
3 tablespoons oil
2 pounds medium-size shrimp, deveined
Salt and white pepper to taste
Juice of 1 lemon
2 tablespoons butter
2 onions, chopped
1/2 teaspoon black pepper
1 teaspoon sweet paprika
1 teaspoon chili powder
1 teaspoon mustard powder (or 2 teaspoons prepared mustard)
6 tablespoons cognac
2 teaspoons flour
2 cups cream
1 3/4 cup cream cheese, softened

1. Cut off the top of the pumpkin and remove all seeds and stringy fibers and rub the outside surface with 2 tablespoons oil.
2. Bake 1 hour at 250 degrees.
3. While the squash is baking, season the shrimp with salt to taste, add chili powder and black pepper. Sprinkle with lemon juice.
4. Heat the butter and the remaining oil in a pan and fry till transparent.
5. Add the shrimp and saute until pink, approximately 2 minutes on each side.
6.Season the remaining shrimp with paprika and mustard.
7. Remove the pan from the stove, pour the cognac on the shrimp mixture and flame it. When the flames are out, return the pan to the stove.
8. Mix the flour with the cream and add it to the shrimp mixture. Stir over low heat until thickened.
9. Add the cream cheese and continue to stir over low heat until the cheese is melted.
10. Remove the pumpkin from the oven to a serving plate. Pour the shrimp mixture into the squash.
11. Garnish with cilantro and scooping out pieces of the pumpkin and shrimp soup serve with white rice.

*You can skip the cooking and flambe part for the filling and just add all ingredients to the pumpkin at the end of the first hour and bake for another hour. I prefer to saute the onions before I bake the shrimp in the pumpkin. Make sure to keep the lid on while baking. This makes a good presentation for the guests. You can also substitute the cognac for some cooking wine.

** This recipe will serve 6-8 people.