Brazilian recipe
Creamy Camarão na Moranga
Experience the authentic flavors of Brazil with this show-stopping Camarão na Moranga—a rich, velvety shrimp stew served inside a tender, roasted squash.
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Ingredients
1 medium squash (locally known as kalabasa), washed
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning powder
200g creamy soft cheese (like cream cheese)
1 kilo shrimps, peeled and deveined
1 pinch black pepper
2 tablespoons calamansi juice or lemon juice
2 onions, finely chopped
1 clove garlic, minced
3 tomatoes, peeled, seeded, and chopped
1 red chili, finely chopped
2 cubes vegetable bouillon
1 tablespoon all-purpose flour
1 cup coconut milk
1 can all-purpose cream
1 tablespoon spring onions, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning powder
200g creamy soft cheese (like cream cheese)
1 kilo shrimps, peeled and deveined
1 pinch black pepper
2 tablespoons calamansi juice or lemon juice
2 onions, finely chopped
1 clove garlic, minced
3 tomatoes, peeled, seeded, and chopped
1 red chili, finely chopped
2 cubes vegetable bouillon
1 tablespoon all-purpose flour
1 cup coconut milk
1 can all-purpose cream
1 tablespoon spring onions, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
For the squash, look for 'kalabasa' in local wet markets (palengke) or the vegetable section of major supermarkets. The shrimps are easily found at any fresh seafood market or supermarket fish counter. Creamy soft cheese can be found in the dairy section; look for block-style cream cheese or spreadable soft cheese. Coconut milk is widely available in canned or carton form in the baking or international aisles, and calamansi is the preferred local citrus for this recipe, easily found in any market or produce section.
Preparation method
- Wrap the entire squash securely in aluminum foil
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes until the flesh is fork-tender
- Carefully remove the aluminum foil
- Cut off the top of the squash to create a lid
- Use a large spoon to scoop out all the seeds and fibrous interior strands
- Brush the exterior of the squash with 1 tablespoon of oil
- Mix the vegetable seasoning with the creamy soft cheese and spread this mixture inside the hollowed squash
- Set the squash aside in a warm place to keep it ready for serving
- In a bowl, season the shrimps with black pepper and the calamansi or lemon juice
- Heat the remaining oil in a pan and sauté the onions and garlic until translucent
- Add the seasoned shrimps to the pan
- Cook for approximately 10 minutes, or until the shrimps turn pink and are cooked through
- Stir in the chopped tomatoes, red chili, and the vegetable bouillon cubes
- Whisk the flour into the coconut milk until smooth, then pour into the pan
- Stir continuously until the sauce thickens and coats the back of a spoon
- Turn off the heat
- Finish by stirring in the all-purpose cream, spring onions, and parsley
- Fill the prepared squash with the creamy shrimp mixture
- Place in the oven for a few extra minutes if you prefer to lightly brown or gratinate the surface
Observations
This sophisticated dish is a true celebration of Brazilian comfort food, perfect for special family dinners or hosting guests. The roasted squash serves as a natural, edible tureen, keeping the savory filling piping hot while imparting a delicate, earthy sweetness that makes the creamy texture even more indulgent.
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