Brazilian recipe
Stuffed Pumpkin with Creamy Shrimp (Camarão na moranga)
This iconic dish from Brazil pairs the natural sweetness of roasted pumpkin with a luscious, aromatic shrimp filling for an impressive presentation.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning powder
200g requeijão cremoso
1kg cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped green onion
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning powder
200g requeijão cremoso
1kg cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped green onion
1 tablespoon chopped parsley
Where to find ingredients
You can find fresh seafood and local produce at municipal markets in Suva or Lautoka. For the Brazilian specific ingredients, look for 'requeijão cremoso' and 'creme de leite' in the international aisle or specialized gourmet food shops. If unavailable, heavy cream is a suitable substitute for 'creme de leite' and a blend of cream cheese and heavy cream can mimic the texture of 'requeijão'.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Bake in a preheated oven at 180°C for about 1 hour and 30 minutes, or until the flesh is tender.
- Carefully remove the aluminum foil.
- Cut off the top of the pumpkin to create a lid.
- Use a large spoon to scrape out all seeds and fibrous threads from the inside.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the vegetable seasoning with the requeijão and coat the entire inside cavity of the pumpkin.
- Keep the prepared pumpkin in a warm place.
- Season the shrimp with black pepper and lemon juice in a mixing bowl.
- 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 change color and are tender.
- Add the chopped tomatoes, red chili, and the vegetable bouillon cubes.
- Whisk the flour into the coconut milk until smooth and pour the mixture into the pan.
- Stir continuously until the sauce is fully incorporated and thickened.
- Remove from the heat.
- Finish by stirring in the table cream, green onions, and parsley.
- Fill the pumpkin cavity with the creamy shrimp mixture.
- Place the stuffed pumpkin in the oven for a few extra minutes if you prefer to brown the top.
Observations
This is a sophisticated choice for special dinners. The pumpkin acts as a natural serving vessel, keeping the filling hot while adding a unique, velvety flavor profile to the preparation.
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