Brazilian recipe
Shrimp in Roasted Pumpkin: A Classic Dish (Camarão na moranga: receita e prática)
Discover how to prepare shrimp in a roasted pumpkin, a rich Brazilian specialty that balances savory seafood with the natural sweetness of squash.
0.0 / 5 by 0 Reviews
Ingredients
5 tomatoes, peeled and diced
6 garlic cloves, minced
Fresh coriander, chopped to taste
1 tsp curry powder
Salt to taste
1 lemon, juiced
3 tbsp margarine
1 cup creamy requeijão
Pimenta de cheiro peppers, chopped to taste
1 kg cleaned shrimp
1 can (approx. 300g) table cream
3 large onions, grated
Fresh parsley and scallions, chopped to taste
1 medium pumpkin (moranga)
50 ml brandy
6 garlic cloves, minced
Fresh coriander, chopped to taste
1 tsp curry powder
Salt to taste
1 lemon, juiced
3 tbsp margarine
1 cup creamy requeijão
Pimenta de cheiro peppers, chopped to taste
1 kg cleaned shrimp
1 can (approx. 300g) table cream
3 large onions, grated
Fresh parsley and scallions, chopped to taste
1 medium pumpkin (moranga)
50 ml brandy
Where to find ingredients
Find fresh produce such as pumpkins, tomatoes, and herbs at local outdoor markets or the vegetable section of neighborhood grocery stores. Shrimp and dairy items, including the essential requeijão, are typically found in the seafood counter and chilled aisles of general supermarkets. Note: If requeijão is unavailable, a thick cream cheese or a mix of heavy cream and parmesan may serve as a substitute, though the authentic texture of the dish relies on the original ingredient.
Preparation method
- Sauté the minced garlic and grated onions in the margarine until they are soft and translucent.
- Brown the garlic in the margarine.
- Add the grated onions and sauté until they become transparent.
- Cook the cleaned shrimp in the skillet with the sautéed base.
- Season the shrimp with salt and cook for a few minutes until they turn pink.
- Set the shrimp mixture aside.
- Heat the brandy in a separate small saucepan.
- Carefully ignite the brandy and flambé the shrimp.
- Once the flames subside, stir in the curry powder, diced tomatoes, coriander, and pimenta de cheiro peppers.
- Combine all ingredients thoroughly.
- Reduce the heat to low.
- Stir in the table cream until smooth, mixing constantly.
- Simmer gently for a few minutes, taking care not to let the sauce boil.
- Remove from the heat and allow the mixture to rest.
- Wash and dry the exterior of the pumpkin thoroughly.
- Use a sharp knife to carefully cut a lid from the top of the pumpkin.
- Use a large spoon to scrape out the pulp and seeds, leaving a firm layer of flesh on the walls.
- Wipe the interior of the pumpkin with a damp cloth.
- Spread the creamy requeijão evenly across the inside walls of the pumpkin.
- Fill the cavity with the prepared shrimp and cream sauce.
- Replace the pumpkin lid and wrap the entire pumpkin in aluminum foil.
- Preheat your oven and prepare a roasting pan with a shallow water bath (bain-marie).
- Place the pumpkin in the roasting pan.
- Bake for approximately 1 hour.
- Check for doneness by piercing the pumpkin wall with a fork to ensure it is tender.
- If the pumpkin requires more time, cover it again and continue roasting until perfectly cooked.
- Serve immediately while hot, scooping a bit of the pumpkin flesh with each serving of the creamy shrimp.
Observations
Shrimp in pumpkin, or 'camarão na moranga', is a cornerstone of Brazilian home cooking, famously pairing succulent shrimp with the earthy sweetness of roasted squash. This dish is perfect for special gatherings, offering a stunning centerpiece that is as delicious as it is impressive. The process involves sautéing shrimp with aromatics, flambéing with brandy, and baking it inside a hollowed-out pumpkin filled with a velvety, creamy sauce. It is a masterful balance of textures and flavors that never fails to please.
Ratings and comments