Brazilian recipe
Shrimp in Pumpkin (Camarão na moranga)
Shrimp in pumpkin combines the natural sweetness of pumpkin with a creamy, aromatic filling in a classic Brazilian dish.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons oil
1/2 tablespoon vegetable seasoning powder
200 g cream cheese
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, chopped (peeled and seeded)
1 red chilli, chopped
2 vegetable stock cubes
1 tablespoon plain flour
1 cup coconut milk
1 can cream
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon vegetable seasoning powder
200 g cream cheese
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, chopped (peeled and seeded)
1 red chilli, chopped
2 vegetable stock cubes
1 tablespoon plain flour
1 cup coconut milk
1 can cream
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
Where to find ingredients
Look for the pumpkin in the produce section, and buy the shrimp, cream, coconut milk, stock cubes, and dairy items from the fresh food, dairy, and pantry aisles. If needed, use a mild cooking cream as a substitute for the cream.
Preparation method
- Wrap the whole pumpkin in aluminium foil
- Bake in a preheated oven at 180°C for about 1 hour and 30 minutes until the flesh is soft
- Carefully remove the aluminium foil
- Cut the top off the pumpkin to make a lid
- Use a spoon to remove all the seeds and inner fibres
- Brush the outside with 1 tablespoon of oil
- Mix the vegetable seasoning with the cream cheese and spread this mixture all over the inside of the pumpkin cavity
- Set the pumpkin aside somewhere warm
- Season the shrimp with the 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 sauté
- Cook for about 10 minutes or until they change colour and are tender
- Add the chopped tomatoes, the red chilli and the vegetable stock cubes
- Mix the plain flour into the coconut milk until dissolved and pour it into the pan
- Stir continuously until the stock is fully incorporated and thickened
- Turn off the heat
- Finish by adding the cream, spring onion and parsley
- Fill the pumpkin with the creamy shrimp mixture
- Bake for a few extra minutes if you want the top to gratinate
Observations
A refined option for special dinners. The pumpkin acts as a natural pot, keeping the filling hot and giving the dish a uniquely silky flavour.
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