Brazilian recipe
Shrimp in Roasted Pumpkin: A Traditional and Savory Recipe (Camarão na moranga)
Master the art of making Camarão na moranga, a sophisticated Brazilian specialty featuring succulent shrimp in a creamy sauce, served inside a roasted pumpkin.
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Ingredients
5 peeled and diced tomatoes
6 cloves of crushed garlic
Chopped fresh coriander to taste
1 teaspoon curry powder
Salt to taste
1 lime
3 tablespoons margarine
1 cup requeijão cremoso
Chopped pimenta de cheiro to taste
1 kg cleaned shrimp
1 can heavy cream
3 large grated onions
Fresh herbs (cheiro verde) to taste
1 medium pumpkin (moranga)
50 ml cognac
6 cloves of crushed garlic
Chopped fresh coriander to taste
1 teaspoon curry powder
Salt to taste
1 lime
3 tablespoons margarine
1 cup requeijão cremoso
Chopped pimenta de cheiro to taste
1 kg cleaned shrimp
1 can heavy cream
3 large grated onions
Fresh herbs (cheiro verde) to taste
1 medium pumpkin (moranga)
50 ml cognac
Where to find ingredients
You can find fresh shrimp and local pumpkins at major Barbadian produce markets or neighborhood supermarkets. Requeijão cremoso and pimenta de cheiro are specialty Brazilian imports; if unavailable, you may use a high-quality spreadable cream cheese and mild scotch bonnet peppers as local substitutes, though these will slightly alter the authentic flavor profile.
Preparation method
- Sauté the garlic and onion
- Brown the garlic in the margarine
- Add the grated onions and sauté until translucent
- Cook the shrimp
- Add the cleaned shrimp to the sautéed mixture, season with salt, and fry for a few minutes until they turn pink
- Set aside
- Flambé the shrimp
- Heat the cognac in a small pan
- Carefully ignite and flambé the shrimp
- Once the flame dies out, add the curry powder, chopped tomatoes, coriander, and pimenta de cheiro
- Mix well
- Add the heavy cream
- Reduce the heat and incorporate the heavy cream, stirring constantly
- Cook for a few minutes without reaching a boil
- Turn off the heat and let it rest
- Prepare the pumpkin
- Wash and dry the pumpkin
- With a sharp knife, cut a lid off the top
- Using a spoon, scrape out the pulp and seeds, leaving a thin layer on the wall
- Wipe the inside with a damp cloth
- Grease and stuff
- Spread the requeijão cremoso inside the hollowed pumpkin
- Fill the pumpkin with the shrimp sauce
- Put the lid back on and wrap the entire pumpkin in aluminum foil
- Bake the pumpkin
- Place in a bain-marie in the oven for approximately 1 hour, until the pumpkin pulp is tender when pierced with a fork
- If necessary, cover again and continue baking until the desired level of tenderness is reached
Observations
Camarão na moranga is a hallmark of Brazilian gastronomy, balancing the delicate sweetness of roasted winter squash with the savory richness of fresh shrimp. This dish is a showstopper for special occasions, providing both a stunning presentation and a deeply comforting flavor profile. The method involves sautéing the shrimp with aromatic seasonings, deglazing with cognac, and simmering in a creamy sauce before baking it all inside the hollowed-out pumpkin. It is a harmonious interplay of textures and tastes that is sure to delight any dinner guest.
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