Brazilian recipe
Creamy Shrimp in Stuffed Pumpkin (Camarão na moranga)
Discover how to prepare this classic Brazilian dish featuring succulent shrimp served inside a roasted pumpkin, perfect for an elegant main course.
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Ingredients
5 tomatoes, peeled and chopped
6 cloves garlic, crushed
Fresh coriander, finely chopped to taste
1 tsp curry powder
Salt to taste
1 lemon, juiced
3 tbsp margarine
1 cup requeijão cremoso
Pimenta de cheiro (mild chili), chopped to taste
1 kg shrimp, cleaned and deveined
1 can heavy cream (creme de leite)
3 large onions, grated
Fresh parsley and spring onions (cheiro verde), chopped to taste
1 medium moranga pumpkin
50 ml cognac
6 cloves garlic, crushed
Fresh coriander, finely chopped to taste
1 tsp curry powder
Salt to taste
1 lemon, juiced
3 tbsp margarine
1 cup requeijão cremoso
Pimenta de cheiro (mild chili), chopped to taste
1 kg shrimp, cleaned and deveined
1 can heavy cream (creme de leite)
3 large onions, grated
Fresh parsley and spring onions (cheiro verde), chopped to taste
1 medium moranga pumpkin
50 ml cognac
Where to find ingredients
You can find most fresh produce and aromatics at local vegetable markets (sabzi mandi) or supermarket produce sections. For the shrimp, visit your local fishmonger or the fresh seafood counter at larger supermarkets. 'Requeijão cremoso' is a unique Brazilian dairy product; if unavailable, a high-quality thick cream cheese or labneh can serve as a suitable substitute, though it will alter the authentic profile.
Preparation method
- Sauté the garlic and onion
- Brown the garlic in margarine
- Add the grated onions and sauté until translucent
- Cook the shrimp
- Add the cleaned shrimp to the pan, season with salt, and sear for a few minutes until they turn pink
- Set aside
- Flambé the shrimp
- Warm the cognac in a small pan
- Carefully ignite and flambé the shrimp
- Once the flame dies down, add the curry, chopped tomatoes, coriander, and pimenta de cheiro
- Stir everything thoroughly
- Add the heavy cream
- Reduce the heat and incorporate the heavy cream, stirring continuously
- Simmer for a few minutes, taking care not to let it reach a boil
- Turn off the heat and let the mixture rest
- Prepare the pumpkin
- Wash and dry the pumpkin thoroughly
- Using a sharp knife, cut a lid from the top of the pumpkin
- With a sturdy spoon, scoop out the pulp and seeds, leaving a thin layer of flesh inside the shell
- Wipe the interior with a damp cloth
- Grease and fill
- Spread the requeijão cremoso around the interior of the pumpkin
- Fill the hollowed pumpkin with the shrimp sauce
- Replace the lid and wrap the entire pumpkin in aluminum foil
- Bake the pumpkin
- Place in a bain-marie (water bath) in the oven for approximately 1 hour, or until the pumpkin flesh is tender when pierced with a fork
- If necessary, cover and continue baking until the desired level of tenderness is achieved
Observations
Camarão na moranga is a centerpiece of Brazilian coastal cuisine, masterfully blending the tender, savory flavor of shrimp with the delicate sweetness of winter squash. This dish is celebrated for its stunning presentation and rich, comforting profile, making it a staple for special occasions. The process involves sautéing shrimp with fragrant aromatics, flambéing with cognac for a depth of flavor, and finishing with a velvety cream sauce before baking inside the hollowed-out pumpkin. The result is a harmonious balance of textures and tastes that leaves a lasting impression.
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