Brazilian recipe
Shrimp in Pumpkin (Camarão na Moranga)
Shrimp in Pumpkin: this iconic Brazilian dish combines the natural sweetness of pumpkin with a creamy and very aromatic filling.
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Ingredients
1 medium pumpkin (moranga squash), washed
4 tablespoons oil
1/2 tablespoon vegetable bouillon powder
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 evaporated milk
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon vegetable bouillon powder
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 evaporated milk
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
These ingredients can typically be found at most large supermarkets and local markets. Specialty items like specific types of pumpkins or fresh seafood might be best sourced from dedicated grocery stores or fish markets.
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 off the top of the pumpkin to create a lid
- Use a spoon to remove all the seeds and stringy bits from the inside
- Brush the outside with 1 tablespoon of oil
- Combine the vegetable bouillon powder with the cream cheese and spread this mixture all over the inside cavity of the pumpkin
- Set the pumpkin aside in a place that will keep it warm
- Season the shrimp with black pepper and lemon juice in a bowl
- Heat the remaining oil in a pan and sauté the onion with the 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 and pour into the pan
- Stir continuously until the broth is fully incorporated and thickened
- Turn off the heat
- Finish by adding the evaporated milk, 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 option for special dinners. The pumpkin acts as a natural serving dish, keeping the filling warm and giving the preparation a unique velvety flavor.
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