Brazilian recipe
Shrimp in Roasted Pumpkin (Camarão na moranga)
A standout dish of Brazilian home cooking, this recipe marries the natural sweetness of roasted pumpkin with a luscious, aromatic, and creamy shrimp filling.
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Ingredients
1 medium-sized pumpkin (moranga), washed
4 tbsp vegetable oil
1/2 tbsp powdered vegetable seasoning
200g cream cheese (requeijão)
1kg fresh shrimp, cleaned and deveined
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely diced
1 garlic clove, crushed
3 tomatoes, peeled and seeded, diced
1 red chili pepper, minced
2 vegetable stock cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 tin table cream (creme de leite)
1 tbsp fresh spring onions, chopped
1 tbsp fresh parsley, chopped
4 tbsp vegetable oil
1/2 tbsp powdered vegetable seasoning
200g cream cheese (requeijão)
1kg fresh shrimp, cleaned and deveined
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely diced
1 garlic clove, crushed
3 tomatoes, peeled and seeded, diced
1 red chili pepper, minced
2 vegetable stock cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 tin table cream (creme de leite)
1 tbsp fresh spring onions, chopped
1 tbsp fresh parsley, chopped
Where to find ingredients
You can find fresh seafood at local coastal markets or fishmongers. For the Brazilian-style requeijão and creme de leite, check the international aisle at major supermarkets in Banjul; if unavailable, plain cream cheese and thick heavy cream are suitable substitutes.
Preparation method
- Wrap the entire pumpkin in aluminium foil.
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes, or until the flesh is fork-tender.
- Carefully remove the aluminium foil.
- Slice off the top of the pumpkin to create a lid.
- Use a large spoon to scoop out all the seeds and fibrous strands from the center.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the powdered vegetable seasoning with the cream cheese and coat the entire inside cavity of the pumpkin.
- Set the pumpkin aside in a warm place.
- In a mixing bowl, season the shrimp with black pepper and lemon juice.
- Heat the remaining oil in a pan and sauté the onions and garlic until translucent.
- Add the seasoned shrimp to the pan.
- Cook for approximately 10 minutes until the shrimp turn pink and are cooked through.
- Stir in the diced tomatoes, minced red chili, and the vegetable stock cubes.
- Whisk the flour into the coconut milk until smooth and pour the mixture into the pan.
- Stir constantly over medium heat until the sauce thickens and reaches a creamy consistency.
- Remove the pan from the heat.
- Finish by folding in the table cream, chopped spring onions, and parsley.
- Fill the prepared pumpkin shell with the creamy shrimp mixture.
- Return to the oven for a few minutes if you prefer a lightly browned top.
Observations
This makes for a sophisticated centerpiece at any dinner party. The pumpkin serves as a natural vessel, locking in the heat while adding an earthy, velvety undertone to the seafood filling.
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