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Print Recipe
Pumpkin Hearts Recipe
An unusual but refined combination of pumpkin with cream cheese, cucumber and shrimp will not leave anyone indifferent. The perfect dish for a romantic dinner.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Peel the pumpkin and cut out the cookie cutter hearts 1 cm thick.
    Peel the pumpkin and cut out the cookie cutter hearts 1 cm thick.
  2. Boil the pumpkin in boiling water for 5 minutes.
    Boil the pumpkin in boiling water for 5 minutes.
  3. Grate the cucumber on a coarse grater, better for Korean carrots or cut into thin strips. In a bowl, mix cream cheese, grated cucumber, lemon juice and a pinch of freshly ground black pepper. Gradually pour in 1 tablespoon of oil and stir well.
    Grate the cucumber on a coarse grater, better for Korean carrots or cut into thin strips. In a bowl, mix cream cheese, grated cucumber, lemon juice and a pinch of freshly ground black pepper. Gradually pour in 1 tablespoon of oil and stir well.
  4. Boil the prawns in salted water for 3-5 minutes and let cool. Clear. Drizzle with vermouth and vegetable oil. Arrange the pumpkin hearts on a platter, put a spoonful of the cheese and cucumber mixture on each, and put the shrimp on the mixture.
    Boil the prawns in salted water for 3-5 minutes and let cool. Clear. Drizzle with vermouth and vegetable oil. Arrange the pumpkin hearts on a platter, put a spoonful of the cheese and cucumber mixture on each, and put the shrimp on the mixture.

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