Brazilian recipe
Shrimp in Pumpkin (Camarão na Moranga)
Shrimp in Pumpkin is an iconic Brazilian dish that combines the natural sweetness of the pumpkin with a creamy and very aromatic filling.
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Ingredients
1 medium pumpkin, washed
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
200g cream cheese
1 kilogram shrimp, peeled and deveined
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 clove garlic, minced
3 chopped tomatoes (peeled and seeded)
1 chopped red chili pepper
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
1/2 tablespoon powdered vegetable seasoning
200g cream cheese
1 kilogram shrimp, peeled and deveined
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 clove garlic, minced
3 chopped tomatoes (peeled and seeded)
1 chopped red chili pepper
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
Pumpkins (like butternut, kabocha, or sugar pumpkins) are widely available in the produce section of most supermarkets. Shrimp can be found in the seafood section of supermarkets or at local fish markets. Cream cheese, heavy cream, and other dairy products are in the dairy aisle. Coconut milk is often found in the international foods aisle or the baking aisle. Vegetable bouillon cubes and flour are pantry staples. Green onions and parsley are usually in the produce section with fresh herbs. Lemons and garlic are also standard produce items. Tomatoes and onions are common in the produce section. Chili peppers are available in the produce section, with varieties like red jalapeños or Fresno peppers being good substitutes if a specific red chili is unavailable.
Preparation method
- Wrap the entire pumpkin with aluminum foil
- Bake in a preheated oven at 180°C (350°F) for about 1 hour and 30 minutes, or until the pulp is tender
- Carefully remove the aluminum foil
- Cut the top off the pumpkin to create a lid
- Use a spoon to remove all seeds and inner fibers
- Brush the outside with 1 tablespoon of oil
- Combine the vegetable seasoning with the cream cheese and spread this mixture inside the pumpkin cavity
- 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 with garlic
- Add the seasoned shrimp to the sautéed mixture
- Cook for approximately 10 minutes, or until they change color and are tender
- Add the chopped tomatoes, red chili pepper, and vegetable bouillon cubes
- Mix the flour into the coconut milk until dissolved, then pour into the pan
- Stir continuously until the sauce is fully incorporated and thickened
- Turn off the heat
- Finish by adding the heavy cream, chopped green onions, and parsley
- Fill the pumpkin with the creamy shrimp preparation
- Return to the oven for a few more minutes if you wish to gratinate the surface
Observations
A sophisticated option for special dinners. The pumpkin acts as a natural pot, keeping the filling warm and giving the preparation a unique velvety flavor.
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