Shrimp Stuffed Pumpkin

Cut the top 1/3 of the pumpkin off and reserve. Scrape the seeds and stringy portion of the pulp from the pumpkin. Peel enough of the top portion you previously cut away and chop enough for 1 cup of chunks 1/2" in size.

Take a sharp knife and notch the top edge of the bottom portion of the pumpkin. Brush the edges of each cut with lemon juice.

Place the bottom portion of the pumpkin in a large roasting pan or casserole. Pour in enough water to cover pumpkin and bring to a boil on high heat. Reduce to heat to low and simmer for 30 minutes. Be sure to add 1 ts. of salt to the water prior to boiling. Drain and pat the pumpkin shell dry, inside and out.

In a large, heavy skillet, bring 1 qt. of water, the lemon juice, and 1 ts. salt to boil. Drop in the shrimp and boil for for 3-4 minutes. Remove the shrimp and drain them dry.

In a bowl, chop the shrimp into 1/4 inch pieces, add the tomatoes, scallions, onions, cayenne flakes, soy sauce, black pepper, and half the rum. Toss together, cover, and allow to marinate for 1 hour at room temperature.

Pour the remaining lemon juice over this after the hour is up. Mix well.

In a sauce pan, mix the pumpkin chunks, half and half, and the remaining 1 ts. salt. Bring to a slow boil and immediately reduce heat to low and cook for 10 minutes.

Add the tomatoes and remaining rum. Bring back to a boil & stir in the rice. Reduce the heat to low, cover, and cook for 15 minutes, stirring frequently.

Add the shrimp mixture and cook for 5-10 minutes more or until the rice has absorbed the liquid. If any liquid is left, drain off. Set the pan aside.

Preheat a 375 degrees F oven. Spread the butter over the inside of the pumpkin shell. Fill the shell with the shrimp/rice mixture. Bake the pumpkin in the oven for 15 minutes.

Serve piping hot.