Munchkin Pumpkins with Shrimp and Couscous

FOR THE COUSCOUS
- 1 cup couscous
- 1 tablespoon curry powder
- 1 cup hot water
- 1 carrot, peeled and chopped
- 3 tablespoons dried currants
- Salt and pepper to taste
- FOR THE PUMPKINS
- 4 mini pumpkins (about 5 inches in diameter)
- 1 quart water or fish stock
- 4 carrots, peeled and chopped
- 1 large piece of ginger, peeled and chopped
- 1 garlic clove
- 1 bay leaf
- 1⁄4 cup chopped fresh cilantro, plus more for garnish
- 1 medium onion, peeled and chopped
- 1 serrano or jalapeño pepper, split in half
- 2 tablespoons unsalted butter
- 12 Gulf shrimp, peeled and deveined
- Pumpkin seeds toasted in 300°F oven for 30 minutes, for garnish
Instructions:
This dinner is easy to make but very impressive, so it’s a fun meal to serve to friends or on special occasions. Kids will love using the mini pumpkins as bowls.
FOR THE COUSCOUS
- Place the couscous in a bowl. Stir in the curry powder, then add the hot water. Set aside and let the couscous “bloom” (swell until it has absorbed all the water). This should take about 15 minutes.
- When the couscous has bloomed, add the carrots and currants and mix well. Season with salt and pepper.
FOR THE PUMPKINS
- Cut the tops off of the pumpkins to expose the seeds. Scoop out the seeds.
- Place the pumpkins and tops in a large pot with the remaining ingredients, except for the shrimp and garnishes, over high heat. Heat to a boil.
- Turn the heat down to medium-low and simmer the pumpkins until they are tender but not falling apart, about 15 minutes. Remove from the heat and strain the broth. Set the broth aside.
- Preheat the oven to 400°F. Stuff three shrimp into each pumpkin. Place the pumpkins in a shallow casserole and add 1⁄2 cup of the broth to the casserole. Bake until the shrimp are done, about 10 minutes.
- To serve, mound the couscous into four shallow bowls. Place a pumpkin on top. Replace the tops on the pumpkins. Pour the broth around. Garnish with chopped cilantro and toasted pumpkin seeds.