Brazilian recipe
Roasted Pumpkin Stuffed with Shrimp (Camarão na moranga)
Discover how to prepare this stunning Brazilian classic, featuring succulent shrimp in a velvety sauce served inside a whole roasted pumpkin.
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Ingredients
5 tomatoes, peeled and chopped
6 garlic cloves, minced
Fresh coriander, chopped to taste
1 tsp curry powder
Salt, to taste
1 lemon, juiced
3 tbsp butter
1 cup requeijão
Pimenta de cheiro, minced to taste
1 kg shrimp, peeled and deveined
1 can (approx. 300g) table cream
3 large onions, grated
Fresh parsley and spring onions, chopped to taste
1 medium pumpkin (kabocha or similar)
50 ml brandy
6 garlic cloves, minced
Fresh coriander, chopped to taste
1 tsp curry powder
Salt, to taste
1 lemon, juiced
3 tbsp butter
1 cup requeijão
Pimenta de cheiro, minced to taste
1 kg shrimp, peeled and deveined
1 can (approx. 300g) table cream
3 large onions, grated
Fresh parsley and spring onions, chopped to taste
1 medium pumpkin (kabocha or similar)
50 ml brandy
Where to find ingredients
You can find most ingredients at local supermarkets or greengrocers. For authentic items like 'requeijão' and 'pimenta de cheiro', visit specialty Brazilian grocery stores or Latin American importers. If unavailable, you may substitute requeijão with a high-quality cream cheese or thick sour cream, and use a mild chili pepper for the pimenta de cheiro.
Preparation method
- Sauté the garlic and onion
- Brown the garlic in the butter
- Add the grated onions and sauté until translucent
- Cook the shrimp
- Add the cleaned shrimp to the pan, season with salt, and cook until they turn pink
- Set the shrimp mixture aside
- Deglaze and flambé the shrimp
- Warm the brandy in a small pan
- Carefully ignite the brandy and pour over the shrimp to flambé
- Once the flames subside, stir in the curry, tomatoes, coriander, and pimenta de cheiro
- Mix everything thoroughly
- Incorporate the cream
- Reduce the heat and gently stir in the table cream until smooth
- Simmer for a few minutes without allowing it to boil
- Turn off the heat and let the mixture rest
- Prepare the pumpkin
- Wash and dry the pumpkin thoroughly
- Using a sharp knife, carefully cut a lid off the top of the pumpkin
- With a sturdy spoon, scoop out all the seeds and fibrous pulp, leaving a firm wall
- Wipe the interior with a damp cloth
- Prepare to fill
- Spread the requeijão around the interior walls of the pumpkin
- Fill the hollowed pumpkin with the prepared shrimp mixture
- Replace the lid and wrap the entire pumpkin securely in aluminum foil
- Roast the pumpkin
- Place in a roasting pan with a water bath (bain-marie) and bake for about 1 hour, or until the pumpkin flesh is tender when pierced with a fork
- If necessary, cover and continue baking until the desired level of tenderness is reached
Observations
Camarão na moranga is a hallmark of Brazilian cuisine, beautifully pairing the natural sweetness of roasted pumpkin with a rich, savory shrimp filling. This dish is an excellent centerpiece for special gatherings, offering both an elegant presentation and a deeply comforting flavor profile. The method involves sautéing the shrimp with aromatics, deglazing the pan with a touch of brandy, and simmering the mixture in a creamy base before it is baked inside the hollowed-out pumpkin shell. The final result is a harmonious balance of textures and tastes that is sure to impress your guests.
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