Brazilian recipe
Shrimp Stuffed Pumpkin (Camarão na Moranga)
This iconic Brazilian dish combines the natural sweetness of roasted pumpkin with a creamy, aromatic, and savory shrimp filling.
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Ingredients
1 medium pumpkin (moranga), washed
4 tablespoons oil, divided
1/2 tablespoon powdered vegetable seasoning
200g creamy processed cheese spread (requeijão)
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil, divided
1/2 tablespoon powdered vegetable seasoning
200g creamy processed cheese spread (requeijão)
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
You can find fresh pumpkins at local farmers' markets or produce sections of supermarkets. Shrimp, coconut milk, and creamy cheese spreads are widely available in the seafood and international aisles of most grocery stores.
Method
- Wrap the entire pumpkin in aluminum foil
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes until the flesh is tender
- Remove the aluminum foil with caution
- Cut the top of the pumpkin to create a lid
- Use a spoon to remove all seeds and internal fibers
- Brush the outside of the pumpkin with 1 tablespoon of oil
- Combine the vegetable seasoning with the creamy cheese spread
- Spread this mixture all over the inside of the pumpkin
- Keep the pumpkin in a warm place
- Season the shrimp with black pepper and lemon juice in a bowl
- Heat the remaining oil in a large pan and sauté the onion and garlic
- Add the seasoned shrimp to the pan
- Cook for about 10 minutes or until they turn pink and are tender
- Add the chopped tomatoes, red chili pepper, and vegetable bouillon cubes
- Mix the all-purpose flour into the coconut milk until dissolved
- Pour this mixture into the pan
- Stir continuously until the sauce is thickened and well-combined
- Turn off the heat
- Finish by folding in the heavy cream, green onions, and parsley
- Fill the pumpkin with the creamy shrimp mixture
- Place the stuffed pumpkin in the oven for a few extra minutes if you wish to brown the top
Notes
A sophisticated option for special dinners. The pumpkin acts as a natural vessel, keeping the filling hot and adding a unique, velvety flavor to the dish.
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