Brazilian recipe
Shrimp Stuffed Squash (Camarão na moranga)
This iconic Brazilian dish brings together the natural sweetness of roasted winter squash with a rich, velvety shrimp filling, served directly in the shell for a stunning presentation.
0.0 / 5 by 0 Reviews
Ingredients
1 medium moranga squash, washed
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
You can find most fresh produce and basic pantry staples at major local supermarkets in Gaborone or Francistown. For the Brazilian-style 'requeijão cremoso', check the specialty international aisles of larger retailers or well-stocked independent grocers. If unavailable, a thick, full-fat cream cheese serves as a suitable substitute. Coconut milk can be found in the canned goods section, while fresh seafood is available at the fish counters of larger supermarkets.
Preparation method
- Wrap the entire squash in aluminum foil.
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes, or until the flesh is tender.
- Carefully remove the aluminum foil.
- Cut off the top of the squash to create a lid.
- Use a large spoon to scoop out all the seeds and fibrous filaments from the inside.
- Brush the exterior of the squash with 1 tablespoon of oil.
- Mix the vegetable seasoning with the requeijão and coat the inner cavity of the squash.
- Keep the squash in a warm spot while you prepare the filling.
- In a bowl, season the shrimp with black pepper and lemon juice.
- Heat the remaining oil in a large pan and sauté the onions and garlic until translucent.
- Add the seasoned shrimp to the pan.
- Cook for approximately 10 minutes or until they turn pink and become tender.
- Stir in the chopped tomatoes, red chili, and the bouillon cubes.
- Dissolve the flour in the coconut milk and pour the mixture into the pan.
- Stir continuously until the sauce is fully thickened and incorporated.
- Remove from heat.
- Finish by folding in the table cream, chives, and parsley.
- Fill the prepared squash with the creamy shrimp mixture.
- Place back in the oven for a few minutes if you wish to brown the top.
Observations
An elegant choice for special gatherings, this dish uses the roasted squash as a natural serving vessel. It not only keeps the filling warm for longer but also adds a subtle, earthy depth to the creamy shrimp base, creating a harmonious balance of textures.
Ratings and comments