📝 Recipe Card - Trinidad Pumpkin Talkarie with Shrimp -

📝 Recipe Card - Trinidad Pumpkin Talkarie with Shrimp

A beloved Trinidad Pumpkin Talkari with Shrimp recipe—Mummy’s Sunday Breakfast or Lunch favorite, perfect with roti, dhalpuri, or a side of curry.

5 from 1 vote

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Course: dinner, lunch

Cuisine: Caribbean, Trinidad, Trinidadian

Keyword: Trinidad Pumpkin Talkari, Trinidad Pumpkin with Shrimp

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 258kcal

2 lbs pumpkin peeled and cubed (butternut squash or calabaza)
9 large cloves garlic minced (about 2 tbsp)
1 medium onion small dice
6 tbsp extra virgin olive oil or vegetable oil
1 tsp roasted ground cumin geera, or to taste
2 tsp Himalayan salt or to taste
2 tbsp raw brown sugar optional
1 lb shrimp peeled, deveined, rinsed, seasoned with 2 tbsp green seasoning, 4 chopped culantro leaves, ½ tsp salt, ½ tsp black pepper
Slices of habanero or Scotch bonnet optional

Scrub the outside of the pumpkin under running water, pat dry. Cut in half, remove fibers and seeds, peel, and chop into 1–1.5 inch cubes.
Heat oil in a heavy-bottomed pot over medium heat. Add onion (and hot pepper if using); cook until softened and light golden brown. Add garlic; cook one more minute until fragrant.
Add pumpkin; stir to coat with the oil. Season with salt and optional sugar; mix well. Reduce heat to low, cover, and cook until pumpkin is tender, stirring occasionally.
When pumpkin is soft, mash with the back of a spoon until smooth and paste-like. Scrape down the pot sides to combine everything evenly.
Cook uncovered until any liquid evaporates and the pumpkin begins to stick slightly. Stir in the seasoned shrimp; mix well, cover, and cook for 10 minutes until shrimp are cooked through.
Stir in roasted ground cumin, taste for salt, and adjust if needed.
Serve warm with roti, rice, or pita bread.