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‚ĀĄ4 cup chopped fresh cilantro, plus¬†more for garnish
- 1 medium onion, peeled and chopped
- 1 serrano or jalape√Īo pepper, split in¬†half
- 2 tablespoons unsalted butter
- 12 Gulf shrimp, peeled and deveined
- Pumpkin seeds toasted in 300¬įF oven¬†for 30 minutes, for garnish
This dinner is easy to make but very impressive, so it‚Äôs 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 ‚Äúbloom‚ÄĚ (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¬įF. Stuff three shrimp into each¬†pumpkin. Place the pumpkins in a shallow casserole and add 1‚ĀĄ2¬†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.