Brazilian recipe
Shrimp Stuffed Pumpkin (Camarão na moranga: receita e prática)
Master the art of authentic Brazilian Camarão na Moranga, a sophisticated dish featuring succulent shrimp in a creamy sauce, served inside a roasted pumpkin.
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Ingredients
5 peeled and chopped tomatoes
6 cloves of minced garlic
Chopped fresh coriander to taste
1 teaspoon curry powder
Salt to taste
1 lime
3 tablespoons margarine
1 cup creamy requeijão
Chopped pimenta de cheiro to taste
1 kg cleaned shrimp
1 can (approx. 300g) table cream
3 large grated onions
Chopped fresh parsley and spring onions to taste
1 medium pumpkin
50 ml brandy
6 cloves of minced garlic
Chopped fresh coriander to taste
1 teaspoon curry powder
Salt to taste
1 lime
3 tablespoons margarine
1 cup creamy requeijão
Chopped pimenta de cheiro to taste
1 kg cleaned shrimp
1 can (approx. 300g) table cream
3 large grated onions
Chopped fresh parsley and spring onions to taste
1 medium pumpkin
50 ml brandy
Where to find ingredients
You can find fresh shrimp, large pumpkins, and tomatoes at local supermarkets or roadside produce markets in Koror. Creamy requeijão, a specific Brazilian-style spreadable cheese, may be sourced from specialty imported-goods shops or gourmet aisles; if unavailable, a thick cream cheese or a mix of ricotta and parmesan can serve as an approximation.
Preparation method
- Sauté the garlic and onion
- Brown the garlic in the margarine
- Add the grated onions and sauté until translucent
- Cook the shrimp
- Add the cleaned shrimp to the base, season with salt, and sear for a few minutes until pink
- Set aside
- Flambé the shrimp
- Warm the brandy in a small pan
- Carefully ignite the brandy to flambé the shrimp
- Once the flame dies out, stir in the curry powder, chopped tomatoes, coriander, and pimenta de cheiro
- Mix well
- Add the table cream
- Reduce the heat and incorporate the cream, stirring constantly
- Simmer for a few minutes without reaching a rolling boil
- Turn off the heat and let it rest
- Prepare the pumpkin
- Wash and dry the pumpkin
- Using a sharp knife, cut a lid at the top
- With a spoon, scoop out the seeds and pulp, leaving a thin layer on the walls
- Wipe the inside with a damp cloth
- Grease and stuff
- Spread the requeijão inside the pumpkin
- Fill with the shrimp sauce
- Replace the top lid and wrap the entire pumpkin in aluminum foil
- Bake the pumpkin
- Place in the oven in a bain-marie for approximately 1 hour, until the flesh is tender when pierced with a fork
- If necessary, cover again and continue baking until the desired level of tenderness is reached
Observations
Camarão na moranga is a hallmark of Brazilian gastronomy, balancing the ocean-fresh sweetness of shrimp with the earthy richness of roasted pumpkin. It is the perfect showstopper for special occasions, combining elegant presentation with deep, savory layers of flavor. The preparation involves sautéing shrimp with aromatic spices, a quick flambé with brandy, and finishing it within a hollowed-out, creamy-lined pumpkin. The result is a harmonious, velvety dish that never fails to impress.
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