Brazilian recipe
Shrimp Stuffed in Roasted Squash (Camarão na moranga)
Discover how to prepare this iconic Brazilian dish, featuring succulent shrimp in a creamy sauce, served inside a roasted pumpkin for an elegant presentation.
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Ingredients
5 tomatoes, peeled and chopped
6 cloves of garlic, crushed
Fresh coriander, chopped to taste
1 tsp curry powder
Salt to taste
1 lemon
3 tbsp margarine
1 glass (approx. 200g) requeijão cremoso
Pimenta de cheiro, chopped to taste
1 kg shrimp, peeled and cleaned
1 can (300g) heavy cream
3 large onions, grated
Fresh parsley and scallions (cheiro verde), chopped to taste
1 medium moranga squash
50 ml cognac
6 cloves of garlic, crushed
Fresh coriander, chopped to taste
1 tsp curry powder
Salt to taste
1 lemon
3 tbsp margarine
1 glass (approx. 200g) requeijão cremoso
Pimenta de cheiro, chopped to taste
1 kg shrimp, peeled and cleaned
1 can (300g) heavy cream
3 large onions, grated
Fresh parsley and scallions (cheiro verde), chopped to taste
1 medium moranga squash
50 ml cognac
Where to find ingredients
You can find these ingredients at local Nassau supermarkets or island food stores. For the squash, look for 'moranga' or similar firm winter squash varieties in the produce section. The 'requeijão cremoso' is a unique Brazilian cream cheese spread found in the international or specialty Latin aisles of gourmet grocers; as a substitute, you may use a blend of thick cream cheese and heavy cream to achieve a similar texture.
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 pan, season with salt, and fry until they turn pink
- Set aside
- Flambé the shrimp
- Heat the cognac in a small pan
- Carefully ignite the spirit and pour over the shrimp to flambé
- Once the flame dies out, stir in the curry powder, chopped tomatoes, coriander, and pimenta de cheiro
- Mix everything well
- Add the heavy cream
- Reduce the heat and incorporate the heavy cream, stirring constantly
- Simmer for a few minutes, ensuring it does not reach a boil
- Turn off the heat and let it rest
- Prepare the squash
- Wash and dry the moranga squash thoroughly
- Using a sharp knife, carefully cut a lid from the top of the squash
- Use a spoon to scoop out the seeds and stringy pulp, leaving a thin layer of flesh along the walls
- Wipe the interior with a damp cloth
- Coat and fill
- Spread the requeijão cremoso along the inside walls of the squash
- Fill the cavity with the shrimp mixture
- Replace the top lid and wrap the entire squash in aluminum foil
- Roast the squash
- Place in a roasting pan with a bain-marie and bake for approximately 1 hour, until the flesh is tender when pierced with a fork
- If necessary, cover and continue baking until the desired level of tenderness is achieved
Observations
Shrimp in a squash is a quintessential Brazilian dish that beautifully balances the delicate sweetness of winter squash with the savory depth of fresh shrimp. This show-stopping meal is ideal for special occasions, providing both an impressive presentation and an irresistible flavor profile. The preparation involves sautéing the shrimp with aromatic spices, flambéing them with cognac for a subtle intensity, and baking them inside a hollowed-out squash filled with a rich, creamy sauce. The result is a harmonious fusion of textures and tastes that is sure to delight any palate.
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