Brazilian recipe
Creamy Shrimp in Roasted Pumpkin (Camarão na moranga)
This iconic dish beautifully pairs the natural sweetness of roasted pumpkin with a rich, aromatic, and creamy shrimp filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning powder
200g requeijão cremoso
1 kilo cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup (tea) coconut milk
1 can heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning powder
200g requeijão cremoso
1 kilo cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup (tea) coconut milk
1 can heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
You can find these ingredients at local supermarkets or fresh produce markets. For the specific Brazilian items, look for 'requeijão cremoso' and 'moranga' (or a similar kabocha-style squash) at specialty gourmet food stores or local international grocers. If you cannot find 'requeijão', a high-quality thick cream cheese can serve as a substitute.
Preparation 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.
- Carefully remove the aluminum foil.
- Cut the top of the pumpkin to create a lid.
- Use a large spoon to scoop out all the seeds and fibrous filaments from the inside.
- Brush the outside of the pumpkin with 1 tablespoon of oil.
- Mix the vegetable seasoning with the requeijão and coat the entire inner cavity of the pumpkin.
- Set the pumpkin aside in a warm place.
- In a bowl, season the cleaned shrimp with black pepper and lemon juice.
- 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 change color and are tender.
- Add the chopped tomatoes, red chili, and the vegetable bouillon cubes.
- Whisk the flour into the coconut milk until dissolved and pour into the pan.
- Stir continuously until the sauce is fully incorporated and thickened.
- Turn off the heat.
- Finish by folding in the heavy cream, green onions, and parsley.
- Fill the prepared pumpkin with the creamy shrimp mixture.
- Return to the oven for a few additional minutes if you wish to brown the top.
Observations
A sophisticated choice for special dinners, this dish is a true showstopper. The roasted pumpkin functions as a natural vessel, keeping the filling warm while infusing it with a unique, velvety flavor profile that defines this classic preparation.
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