Brazilian recipe
Shrimp in roasted pumpkin: a traditional and practical recipe (Camarão na moranga)
Master the preparation of camarão na moranga, a beloved Brazilian specialty that pairs succulent shrimp with a rich, creamy sauce inside a tender pumpkin.
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Ingredients
5 skinless, chopped tomatoes
6 minced garlic cloves
Fresh chopped cilantro to taste
1 teaspoon curry powder
Salt to taste
1 lime
3 tablespoons margarine
1 cup creamy requeijão
Chopped pimenta de cheiro to taste
1 kg cleaned shrimp
1 can heavy cream
3 large grated onions
Fresh green herbs to taste
1 medium pumpkin
50 ml cognac
6 minced garlic cloves
Fresh chopped cilantro to taste
1 teaspoon curry powder
Salt to taste
1 lime
3 tablespoons margarine
1 cup creamy requeijão
Chopped pimenta de cheiro to taste
1 kg cleaned shrimp
1 can heavy cream
3 large grated onions
Fresh green herbs to taste
1 medium pumpkin
50 ml cognac
Where to find ingredients
You can find these ingredients at local Namibian supermarkets or fresh produce markets. The pumpkin (often referred to as 'boer pumpkin') is readily available in the fresh produce section. Requeijão is a specific Brazilian creamy cheese; if unavailable, a thick, full-fat cream cheese or a mix of heavy cream and finely grated mild cheese can serve as a suitable substitute.
Preparation method
- Sauté the garlic and onion
- Brown the garlic in the margarine
- Add the grated onions and cook until translucent
- Cook the shrimp
- Add the cleaned shrimp to the pan, season with salt, and fry for a few minutes until pink
- Set aside
- Flambé the shrimp
- Warm the cognac in a small pan
- Carefully ignite and flambé the shrimp
- Once the flame dies out, stir in the curry, chopped tomatoes, cilantro, and pimenta de cheiro
- Mix well
- Incorporate the heavy cream
- Reduce the heat and fold in the heavy cream, stirring continuously
- Simmer for a few minutes without letting it boil
- Turn off the heat and let the mixture rest
- Prepare the pumpkin
- Wash and dry the pumpkin thoroughly
- Using a sharp knife, cut a lid off the top
- With a spoon, scoop out the seeds and stringy pulp, leaving a thin layer of flesh against the walls
- Wipe the interior with a damp cloth
- Grease and fill
- Spread the requeijão inside the pumpkin shell
- Fill with the shrimp mixture
- Replace the pumpkin lid and wrap the entire pumpkin in aluminum foil
- Roast the pumpkin
- Bake in a bain-marie for approximately 1 hour, or until the pumpkin flesh is tender when pierced with a fork
- If necessary, cover again and continue baking until the desired level of tenderness is achieved
Observations
Camarão na moranga is a hallmark of Brazilian cuisine, beautifully wedding the sweetness of roasted pumpkin with the savory depths of well-seasoned shrimp. This dish makes for a show-stopping centerpiece at any dinner party, offering both an elegant presentation and an irresistible depth of flavor. The process involves sautéing shrimp with aromatics, flambéing with brandy, and filling the hollowed-out pumpkin with a luxurious, velvety sauce. Once roasted, the result is a harmonious balance of textures that never fails to impress.
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