Brazilian recipe
Creamy Shrimp in Roasted Pumpkin (Camarão na moranga)
This iconic Brazilian dish pairs the natural sweetness of roasted pumpkin with a luscious, aromatic shrimp filling for a sophisticated main course.
0.0 / 5 by 0 Reviews
Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, minced
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, minced
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
You can find fresh shrimp and local produce at neighborhood markets or local fishmongers. For specific Brazilian ingredients like 'requeijão cremoso', 'moranga' pumpkin, and 'creme de leite', check the international aisles of larger supermarkets. If unavailable, heavy cream is a suitable substitute for 'creme de leite'.
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.
- Remove the aluminum foil carefully.
- Cut the top of the pumpkin to create a lid.
- Use a spoon to scoop out all the seeds and fibrous filaments from inside.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the vegetable seasoning with the requeijão cremoso and coat the entire inside cavity of the pumpkin.
- Keep the pumpkin warm in a draft-free place.
- Season the shrimp with black pepper and lemon juice in a bowl.
- Heat the remaining oil in a large pan and sauté the onions and garlic until translucent.
- Add the seasoned shrimp to the pan.
- Cook for approximately 10 minutes or until they turn opaque and are tender.
- Add the chopped tomatoes, minced red chili, and vegetable bouillon cubes.
- Dissolve the flour in the coconut milk and pour the mixture into the pan.
- Stir continuously until the sauce is well-incorporated and thickened.
- Remove from heat.
- Finish by stirring in the creme de leite, green onions, and parsley.
- Fill the pumpkin cavity with the creamy shrimp mixture.
- Place in the oven for a few additional minutes if you wish to brown the surface slightly.
Observations
An elegant choice for special dinners, the pumpkin serves as a natural vessel that keeps the filling hot while infusing it with a unique, velvety flavor. This classic preparation highlights the interplay between delicate seafood and earthy gourd, creating a comforting yet impressive centerpiece.
Ratings and comments