*The recipe calls for requeijao cremoso, a creamy cheese not
available in the United States. Cream cheese is a reasonable substitute.
Coordinate preparation of the squash and shrimp. Cut off and discard
the top of the squash, remove all seeds and stringy fibers and rub the
outside surface with 2 tablespoons oil. Bake 1 hour at 250 degrees F.
The squash will not darken appreciably during this time.
While the squash is baking, season the shrimp with salt and white
pepper to taste and sprinkle with lemon juice. Heat the butter and the
remaining oil in a pan and fry the onions until limp but not dark. Add
the shrimp, including the jumbo shrimp, and sauté until pink,
approximately 2 minutes on each side. Remove the jumbo shrimp and set
aside. Season the remaining shrimp with paprika and mustard. Remove the
pan from the stove, pour the cognac on the shrimp mixture and flame it.
When the flames are out, return the pan to the stove. Mix the flour
with the cream and add it to the shrimp mixture. Stir over low heat
until thickened. Add the cream cheese and continue to stir over low
heat until the cheese is melted. Correct the seasonings.
Remove the squash from the oven to a serving plate. Pour the shrimp
mixture into the squash. Decorate the rim of the squash with the
reserved jumbo shrimp. Serve with white rice.