Brazilian recipe
Shrimp Stuffed Pumpkin (Camarão na moranga)
This iconic Brazilian showstopper pairs the natural sweetness of roasted pumpkin with a rich, aromatic, and velvety shrimp filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tbsp vegetable oil
1/2 tbsp vegetable bouillon powder
200g requeijão cremoso
1 kg 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, chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp chopped green onion
1 tbsp chopped parsley
4 tbsp vegetable oil
1/2 tbsp vegetable bouillon powder
200g requeijão cremoso
1 kg 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, chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp chopped green onion
1 tbsp chopped parsley
Where to find ingredients
You can find fresh seafood and produce at local markets like Coronation Market. For the specialty Brazilian ingredients, look for 'requeijão cremoso' in the international section of gourmet supermarkets. As a substitute, you may use a blend of cream cheese and heavy cream for a similar consistency.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Bake in a preheated oven at 180°C (350°F) for about 1 hour and 30 minutes until the flesh is tender.
- Carefully remove the aluminum foil.
- Cut off the top of the pumpkin to create a lid.
- Use a spoon to scoop out all the seeds and fibrous strands from the inside.
- Brush the exterior of the pumpkin with 1 tablespoon of vegetable oil.
- Mix the vegetable bouillon powder with the requeijão cremoso and coat the entire inside of the pumpkin cavity with this mixture.
- Set the pumpkin aside in a warm place.
- Season the shrimp with black pepper and lime juice in a bowl.
- Heat the remaining oil in a large pan and sauté the onions and garlic.
- Add the seasoned shrimp to the pan.
- Cook for approximately 10 minutes or until they turn pink and are tender.
- Add the chopped tomatoes, red chili, and vegetable bouillon cubes.
- Whisk the flour into the coconut milk until smooth and pour into the pan.
- Stir continuously until the sauce is well incorporated and thickened.
- Turn off the heat.
- Finish by stirring in the table cream, green onions, and parsley.
- Fill the pumpkin with the creamy shrimp mixture.
- Return to the oven for a few additional minutes if you wish to brown the surface.
Observations
A sophisticated centerpiece for special dinner parties, this dish utilizes the pumpkin as a natural vessel. The gourd not only keeps the filling piping hot but also imparts a unique, earthy sweetness that perfectly complements the creamy, savory shrimp center.
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