Brazilian recipe
Shrimp Stuffed Pumpkin (Camarão na moranga)
Shrimp stuffed pumpkin is a celebrated dish that perfectly balances the natural sweetness of roasted squash with a luscious, aromatic, and savory seafood filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tbsp cooking oil
1/2 tbsp vegetable seasoning powder
200g requeijão creamy cheese spread
1kg cleaned shrimp
1 pinch black pepper
2 tbsp lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, minced
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp green onion, chopped
1 tbsp fresh parsley, chopped
4 tbsp cooking oil
1/2 tbsp vegetable seasoning powder
200g requeijão creamy cheese spread
1kg cleaned shrimp
1 pinch black pepper
2 tbsp lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, minced
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp green onion, chopped
1 tbsp fresh parsley, chopped
Where to find ingredients
Find fresh moranga pumpkins, lime, and local herbs at your neighborhood farmers' market. The shrimp, canned table cream, and coconut milk are available in the refrigerated and pantry sections of any local supermarket. Requeijão can be substituted with a thick cream cheese or a mix of heavy cream and finely grated mild cheese if the original Brazilian product is unavailable.
Preparation method
- Wrap the entire pumpkin 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.
- Slice off the top of the pumpkin to create a lid.
- Use a spoon to scoop out all the seeds and fibrous filaments from the inside.
- Brush the outside of the pumpkin with 1 tablespoon of oil.
- Mix the vegetable seasoning with the requeijão and spread this mixture all over the inside cavity of the pumpkin.
- Set the pumpkin aside in a warm place.
- Season the shrimp with black pepper and lime juice in a mixing bowl.
- Heat the remaining oil in a large pan and sauté the onions and garlic.
- Add the seasoned shrimp to the pan.
- Cook for about 10 minutes or until the shrimp turn pink and are cooked through.
- Stir in the chopped tomatoes, minced chili pepper, and vegetable bouillon cubes.
- Dissolve the flour in the coconut milk and pour it into the pan.
- Stir constantly until the sauce thickens and is well combined.
- Remove from heat.
- Finish by folding in the table cream, green onions, and parsley.
- Fill the pumpkin with the creamy shrimp mixture.
- Return to the oven for a few extra minutes if you wish to brown the top.
Observations
This elegant dish makes for an impressive centerpiece at any special dinner. The pumpkin serves as a rustic natural pot, holding heat beautifully while imparting a silky, earthy depth to the creamy shrimp filling that is simply unmatched.
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