Brazilian recipe
Stuffed Pumpkin with Shrimp (Camarão na moranga)
This iconic dish balances the natural sweetness of roasted pumpkin with a rich, creamy, and highly aromatic shrimp filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable stock powder
200g requeijão cremoso (Brazilian cream cheese)
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons vegetable oil
1/2 tablespoon vegetable stock powder
200g requeijão cremoso (Brazilian cream cheese)
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
Find fresh pumpkins, seafood, and herbs at local fresh produce markets or town markets. Specialized Brazilian food imports are recommended for the requeijão cremoso, though cream cheese can be used as a substitute if unavailable.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes, or until the flesh is tender.
- Carefully remove the aluminum foil.
- Cut the top off the pumpkin to create a lid.
- Use a spoon to remove all seeds and fibrous filaments from the inside.
- Brush the exterior with 1 tablespoon of oil.
- Combine the vegetable stock powder with the requeijão and spread this mixture all over the inner cavity of the pumpkin.
- Set the pumpkin aside in a warm place.
- Season the shrimp with black pepper and lemon juice in a mixing bowl.
- Heat the remaining oil in a large pan and sauté the onion and garlic.
- Add the seasoned shrimp to the pan.
- Cook for approximately 10 minutes or until the shrimp change color and are tender.
- Add the chopped tomatoes, red chili, and bouillon cubes.
- Whisk the flour into the coconut milk until dissolved, then pour into the pan.
- Stir continuously until the sauce is fully incorporated and thickened.
- Turn off the heat.
- Finish by stirring in the table cream, chives, 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 top.
Observations
A sophisticated choice for special dinners, this dish uses the pumpkin as a natural serving vessel. It keeps the filling at the perfect temperature and imparts a unique, velvety flavor profile to the preparation.
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