Brazilian recipe
Shrimp Stuffed in Pumpkin (Camarão na moranga)
This iconic dish balances the natural sweetness of roasted pumpkin with a creamy, highly aromatic shrimp filling.
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Ingredients
1 medium pumpkin, washed
4 tbsp vegetable oil
1/2 tbsp powdered vegetable seasoning
200g cream cheese (requeijão)
1kg cleaned shrimp
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
4 tbsp vegetable oil
1/2 tbsp powdered vegetable seasoning
200g cream cheese (requeijão)
1kg cleaned shrimp
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
Where to find ingredients
You can find these ingredients at local supermarkets, wet markets, or gourmet grocery stores. Cream cheese (requeijão) is best substituted by a thick, spreadable Brazilian-style requeijão; however, if unavailable, a blend of full-fat cream cheese and a touch of heavy cream can be used as a substitute. Coconut milk, table cream, and fresh herbs are readily available in the international aisle or produce section.
Preparation method
- Wrap the entire pumpkin in aluminum foil
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes until the flesh is soft
- Remove the aluminum foil carefully
- Cut the top of the pumpkin to create a lid
- Use a spoon to remove all seeds and internal filaments
- Brush the outside with 1 tbsp of oil
- Combine the vegetable seasoning with the cream cheese and spread this mixture all over the internal cavity of the pumpkin
- Keep the pumpkin in a warm place
- Season the shrimp with 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 approximately 10 minutes or until they change color and are tender
- Add the chopped tomatoes, red chili pepper, and vegetable bouillon cubes
- Mix the flour into the coconut milk until dissolved and pour into the pan
- Stir continuously until the sauce is fully incorporated and thickened
- Turn off the heat
- Finish by adding the table cream, chives, and parsley
- Fill the pumpkin with the creamy shrimp preparation
- Place in the oven for a few additional minutes if you wish to brown the surface
Observations
A sophisticated option for special dinners. The pumpkin acts as a natural pot, retaining the heat of the filling and imparting a unique, velvety flavor to the dish.
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