Brazilian recipe
Roasted Pumpkin Stuffed with Shrimp (Camarão na moranga)
Discover how to prepare this classic Brazilian shrimp dish served inside a roasted pumpkin, perfect for an elegant centerpiece.
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Ingredients
5 tomatoes, peeled and chopped
6 garlic cloves, crushed
Fresh coriander, chopped to taste
1 tsp curry powder
Salt to taste
1 lime
3 tbsp margarine
1 cup requeijão cremoso
Pimenta de cheiro (or mild chili pepper), chopped to taste
1 kg cleaned shrimp
1 can heavy cream
3 large onions, grated
Fresh herbs (cheiro verde), chopped to taste
1 medium pumpkin (moranga)
50 ml cognac
6 garlic cloves, crushed
Fresh coriander, chopped to taste
1 tsp curry powder
Salt to taste
1 lime
3 tbsp margarine
1 cup requeijão cremoso
Pimenta de cheiro (or mild chili pepper), chopped to taste
1 kg cleaned shrimp
1 can heavy cream
3 large onions, grated
Fresh herbs (cheiro verde), chopped to taste
1 medium pumpkin (moranga)
50 ml cognac
Where to find ingredients
Find fresh produce and seafood at local Suva or Nadi municipal markets. Requeijão cremoso and specialty ingredients may be sourced from international aisles in large supermarkets like New World or RB Patel.
Preparation method
- Sauté the garlic and onions
- 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 for a few minutes until pink
- Set aside
- Flambé the shrimp
- Warm the cognac in a small pan
- Carefully ignite and flambé the shrimp
- Once the flames subside, add the curry powder, chopped tomatoes, coriander, and pimenta de cheiro
- Stir well
- Add the heavy cream
- Reduce the heat and incorporate the heavy cream, stirring constantly
- Cook for a few minutes without letting it boil
- Turn off the heat and let it rest
- Prepare the pumpkin
- Wash and dry the pumpkin
- Using a sharp knife, cut a lid out of the top
- Using a large spoon, scoop out the pulp and seeds, leaving a thin layer on the walls
- Wipe the inside clean with a damp cloth
- Grease and fill
- Spread the requeijão cremoso inside the pumpkin
- Fill with the shrimp sauce
- Place the lid back on and wrap the entire pumpkin in aluminum foil
- Bake the pumpkin
- Place in the oven in a bain-marie 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 doneness is reached
Observations
Camarão na moranga is a hallmark of Brazilian cuisine, beautifully pairing succulent shrimp with the natural sweetness of roasted pumpkin. This dish is an ideal choice for special occasions, as it offers a stunning presentation alongside a deep, savory flavor profile. The preparation involves sautéing shrimp with aromatics, flambéing with cognac, and simmering in a rich, creamy sauce before baking it inside a whole pumpkin. The result is a harmonious blend of textures that is sure to delight any dinner guest.
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