Brazilian recipe
Stuffed Pumpkin with Shrimp (Camarão na moranga)
Master the art of making this classic Brazilian dish, which blends succulent shrimp with a rich, creamy sauce served inside a tender baked pumpkin.
0.0 / 5 by 0 Reviews
Ingredients
5 tomatoes, peeled and chopped
6 garlic cloves, minced
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 scotch bonnet), chopped to taste
1 kg cleaned shrimp
1 can table cream (creme de leite)
3 large onions, grated
Fresh parsley and scallions, chopped to taste
1 medium pumpkin (moranga)
50 ml brandy
6 garlic cloves, minced
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 scotch bonnet), chopped to taste
1 kg cleaned shrimp
1 can table cream (creme de leite)
3 large onions, grated
Fresh parsley and scallions, chopped to taste
1 medium pumpkin (moranga)
50 ml brandy
Where to find ingredients
You can find fresh shrimp, tomatoes, and aromatics at local open-air markets like Makola or Agbogbloshie. For the specific Brazilian ingredients, such as 'requeijão cremoso' or 'pimenta de cheiro', check specialized gourmet food aisles in larger supermarkets in Accra or import stores. If unavailable, you may substitute 'requeijão' with a thick cream cheese, and 'pimenta de cheiro' with a mild, flavorful chili pepper.
Preparation method
- Sauté the garlic and onion
- Brown the garlic in the margarine
- Add the grated onions and cook until translucent
- Cook the shrimp
- Add the cleaned shrimp to the pan, season with salt and lime, and sear for a few minutes until pink
- Set aside
- Flambé the shrimp
- Warm the brandy in a separate small saucepan
- Carefully ignite and pour over the shrimp to flambé
- Once the flames die down, add the curry powder, chopped tomatoes, coriander, and pimenta de cheiro
- Mix well
- Add the cream
- Reduce the heat and stir in the table cream, mixing constantly
- Simmer for a few minutes without letting it reach a boil
- Turn off the heat and let it rest
- Prepare the pumpkin
- Wash and dry the pumpkin thoroughly
- Using a sharp knife, carefully cut a lid off the top
- Scoop out the pulp and seeds with a spoon, leaving a thin layer of flesh inside the shell
- Wipe the interior with a damp cloth
- Grease and fill
- Spread the requeijão inside the cavity of the pumpkin
- Fill the pumpkin with the shrimp sauce
- Place the lid back on and wrap the entire pumpkin in aluminum foil
- Bake the pumpkin
- Place in a baking dish with a water bath (bain-marie) and roast for about 1 hour, or until the flesh is tender when pierced with a fork
- If necessary, cover and continue roasting until the desired level of softness is achieved
Observations
Camarão na moranga is a quintessential Brazilian dish that beautifully balances the savory notes of fresh shrimp with the natural sweetness of winter squash. Ideal for impressive dinner parties, it serves as an elegant showstopper that is as flavorful as it is visually striking. The process involves sautéing shrimp with aromatic seasonings, flambéing them with brandy, and finishing the preparation in a pumpkin vessel lined with creamy requeijão. The final result is a harmonious fusion of textures and tastes that is sure to leave a lasting impression on your guests.
Ratings and comments