Baked Pumpkin with Ice Shrimp

Overview

Relatives brought fresh and delicious ice shrimp (looks like Arctic sweet shrimp) from my hometown. I saw half of an uneaten green pumpkin last night, so I got the inspiration for today's breakfast. Stewing the two together is actually good, but it really doesn't suit the appearance and appetite of breakfast. Supplemented by grilled cheese, it instantly looks dignified. Pumpkin is both a staple food and a vegetable, two-in-one, which saves trouble.

Tags

• hot dishes
• home cooking
• oven dishes
• lunch
• cooked ice shrimp
• green pumpkin
• japanese bibimbap
• mozzarella cheese

Ingredients

Steps

1. 1 Cut pumpkin into small pieces.

   

2. 2 Microwave for 5 minutes.

   

3. 3 The frozen cooked shrimps were thawed at room temperature last night.

   

4. 4 Shred the cheese into shreds.

   

5. 5 The bibimbap ingredients brought back from Japan contain sesame seeds, crushed seaweed, mustard, salt and so on. If not, you can substitute salt and white pepper.

   

6. 6 Arrange pumpkin pieces on the bottom of the baking bowl first.

   

7. 7 Sprinkle some bibimbap.

   

8. 8 Put on the ice shrimp.

   

9. 9 Spread cheese shreds.

   

10. 10 Preheat the oven to 200 degrees for 3 or 5 minutes. Bake at this temperature or slightly lower for 15 minutes. It will be OK when the cheese is browned.

    

11. 11 The light mustard flavor of the Japanese bibimbap goes well with the deliciousness of the ice shrimp.

    

12. 12 There will be a little bit of soup at the bottom of the bowl.

    

13. 13 Served with freshly brewed coffee milk and peaches. A small but delicious breakfast.