Guyanan fashion PUMPKIN WITH WHITE BELLY SHRIMP IN A FRYER

Concerning the White Belly, A small shrimp called a “white belly shrimp” can be found in Guyana’s murky brown waters—not unclean water, but brown water! Because it is soft and somewhat thin, you can eat it with the shell on. Once cooked, the skin becomes somewhat crunchy and is quite appetizing. Due to the natural aquatic habitat in which it grows, white belly shrimp are extremely common in Guyana.

Chop five cloves of garlic, five tiny yellow onions, and as much pepper as you like. Add tomato dice after cooking onions in oil until they are soft. Pumpkin once the tomatoes have softened and resembled a sauce.

Add salt, brown sugar, thyme, curry powder, and any other spices you want. I also included some dried basil, black pepper, and adobo. Cook the pumpkin until tender with 1 3/4 cups of water added.

When completed, the pumpkin will be loose and squishy. You may crush any substantial chunks with your spoon.

Cook the white-bellied shrimp now.

One lime juice should be used to soak white belly shrimp for around 25 minutes. This shrimp was purchased frozen. If lime juice is not adequately rinsed out, it often has an unpleasant smell and flavor.

Rinse, then get ready to cook.

When a frying pan is heated, add a little oil and the shrimp.

Add cayenne pepper, black pepper, and garlic powder.

Cook the shrimp until the liquid has completely evaporated.

Once cooked, the shrimp will become crunchy.

When the pumpkin is almost done, add the shrimp. Cooking together for a few more minutes will allow shrimp flavor to permeate the pumpkin.

Guyanan fashion PUMPKIN WITH WHITE BELLY SHRIMP IN A FRYER

INGREDIENTS \sPUMPKIN
1 1/2 pounds of coarsely sliced pumpkin
3 tablespoons of oil
A small yellow onion, five chopped garlic cloves, and two wiri wiri peppers, or two heaping tablespoons of green spice
1-gallon tomato
starting with one teaspoon of salt (add more to suit your taste)
a little black pepper
sprinkle of Adobo
whatever dried herbs you choose, just a dash
1 thyme sprig
Curry powder, 1/2 tsp.
14 teaspoon garam masala
1/2 tsp. brown sugar
water, 1/2 cup
SHRIMP
shrimp desired (I used 1/4 pound)
1 tablespoon of oil
Garlic powder, salt, and black pepper, to taste
Cayenne pepper, a dash

INSTRUCTIONS
If using white belly shrimp, soak them in cold water with a squeeze of a lime to get rid of any foul flavor or odor. After 25 minutes, rinse it twice with cold water. Place aside.
Peel the skin off the pumpkin and chop it into big chunks.
Pumpkins should be cut into smaller, 12 inch pieces for each large chunk. Place aside.
A few teaspoons of oil are heated in the saucepan. In a saucepan, combine chopped onion, garlic, and wiri wiri pepper. Cook until the onions are soft and aromatic.
Chop tomatoes in the interim. Add chopped tomatoes once the onions are soft. Tomatoes should be cooked until they are mushy and the combination resembles sauce.
Cook the pumpkin in the saucepan for 10 to 12 minutes on medium heat.

Cook for an additional 15 minutes after adding 1 tsp salt (or more to your preference), black pepper, thyme, curry powder, brown sugar, and any other ingredients you want. I added a dash of Adobo, black pepper, and dried basil.
Cook the pumpkin for 20 to 25 minutes after adding 1/2 cup of water.
Shrimp, spices, and a frying pan with medium-high heat. Cook shrimp until all of their water has gone. Once cooked, shrimp will seem crisp and dry. To pumpkin, add.
When the pumpkin starts to disintegrate and loosen and there isn’t much water left in the saucepan, it’s finished. To break up any entire bits, mash the pumpkin with a spoon.

NOTES You may use this recipe as a starting point and then add any other flavors you choose.