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1 large pumpkin, for the tureen
1 teaspoon salt
Cooking spray (optional)
2 tablespoons butter
2 tablespoons olive oil
2 shallots
Cooked pumpkin flesh from inside pumpkin tureen
½ chopped onion
¼ cup raw rice
½ cup chopped raw shrimp
â
“ cup canola oil
15 fresh chestnuts or 15 drained, canned water chestnuts
3 cups fish bouillon made from 2 bouillon cubes
1 teaspoon cinnamon
½ cup sherry
1 cup white wine
Salt and black pepper to taste
Lettuce and cucumber slices, to garnish the serving plate
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