Brazilian recipe
Shrimp Stuffed Pumpkin (Camarão na moranga)
Shrimp Stuffed Pumpkin is an iconic Brazilian dish that marries the natural sweetness of winter squash with a decadent, herb-infused creamy filling.
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Ingredients
1 medium moranga squash, washed
4 tbsp vegetable oil
1/2 tbsp powdered vegetable seasoning
200g requeijão cremoso
1 kg cleaned shrimp
1 pinch black pepper
2 tbsp lime juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tbsp green onion, chopped
1 tbsp parsley, chopped
4 tbsp vegetable oil
1/2 tbsp powdered vegetable seasoning
200g requeijão cremoso
1 kg cleaned shrimp
1 pinch black pepper
2 tbsp lime juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tbsp green onion, chopped
1 tbsp parsley, chopped
Where to find ingredients
You can find these ingredients at local grocery stores in the Bahamas, such as Super Value or Solomon's. Look for 'moranga' or similar firm winter squash varieties in the produce section. Requeijão and Brazilian-style table cream (creme de leite) are best sourced from specialized international aisles or Latin American importers. If unavailable, cream cheese can act as a substitute for requeijão, and heavy cream for creme de leite.
Preparation method
- Wrap the entire squash in aluminum foil.
- Bake in a preheated oven at 180ºC (350ºF) for about 1 hour and 30 minutes until the flesh is tender.
- Carefully remove the aluminum foil.
- Cut off the top of the squash to create a lid.
- Use a spoon to scoop out all the seeds and fibrous strands from the inside.
- Brush the outer skin with 1 tablespoon of oil.
- Combine the vegetable seasoning with the requeijão and coat the inner walls of the squash cavity with this mixture.
- Set the squash aside in a warm place.
- In a bowl, season the shrimp with black pepper and lime juice.
- Heat the remaining oil in a pan and sauté the onion and garlic.
- Add the seasoned shrimp to the pan.
- Cook for approximately 10 minutes or until the shrimp change color and are tender.
- Stir in the chopped tomatoes, red chili pepper, and vegetable bouillon cubes.
- Whisk the flour into the coconut milk until smooth, then pour into the pan.
- Stir constantly until the sauce is fully incorporated and thickened.
- Remove from heat.
- Finish by stirring in the table cream, green onions, and parsley.
- Fill the squash with the creamy shrimp mixture.
- Place back into the oven for a few minutes if you wish to gratinate the top.
Observations
This is a sophisticated choice for special dinners. The pumpkin serves as a natural vessel, maintaining the filling's temperature while imparting a unique, velvety flavor to the dish.
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