Brazilian recipe
Shrimp in Roasted Pumpkin (Camarão na moranga)
This iconic dish balances the natural sweetness of roasted pumpkin with a rich, aromatic, and creamy shrimp filling.
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Ingredients
1 medium pumpkin (moranga), washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning powder
200g creamy processed cheese (requeijão)
1kg cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chili, chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
240ml coconut milk
1 can (approx. 300g) table cream
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning powder
200g creamy processed cheese (requeijão)
1kg cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chili, chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
240ml coconut milk
1 can (approx. 300g) table cream
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
Where to find ingredients
You can find fresh seafood and produce at local butchers, fishmongers, and large supermarket chains. For specific items: use standard vegetable stock cubes; look for 'creamy processed cheese' (requeijão) in specialty Latin American grocers (as a substitute, cream cheese can be used, though it is less authentic); table cream (creme de leite) is available in the international aisle or as 'double cream' (though table cream is preferred for consistency).
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 tender.
- Carefully remove the aluminium foil.
- Cut off the top of the pumpkin to create a lid.
- Use a spoon to remove all seeds and internal filaments.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the vegetable seasoning with the creamy processed cheese and coat the entire internal cavity of the pumpkin.
- Set the pumpkin aside in a warm place.
- Season the shrimp with black pepper and lemon juice in a bowl.
- Heat the remaining oil in a pan and sauté the onion and garlic.
- Add the seasoned shrimp to the sautéed mixture.
- Cook for approximately 10 minutes or until they change colour and are tender.
- Add the chopped tomatoes, red chili, and vegetable stock cubes.
- Mix the flour into the coconut milk until dissolved and pour into the pan.
- Stir continuously until the sauce is fully incorporated and thickened.
- Turn off the heat.
- Finish by adding the table cream, spring onion, and parsley.
- Fill the pumpkin with the creamy shrimp preparation.
- Place in the oven for a few additional minutes if you wish to brown the surface.
Observations
A sophisticated choice for special dinners, this dish uses the pumpkin as a natural vessel. It not only keeps the filling warm but also imparts a unique, velvety flavour to the overall preparation, creating a visually stunning centrepiece.
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