Brazilian recipe
Shrimp in Roasted Pumpkin (Camarão na moranga)
This iconic dish combines the natural sweetness of roasted pumpkin with a creamy, highly aromatic shrimp filling.
0.0 / 5 by 0 Reviews
Ingredients
1 medium moranga pumpkin, washed
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
200g creamy requeijão
1 kg cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 clove garlic, crushed
3 chopped tomatoes (peeled and deseeded)
1 chopped red chili
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
200g creamy requeijão
1 kg cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 clove garlic, crushed
3 chopped tomatoes (peeled and deseeded)
1 chopped red chili
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
You can find these ingredients at local supermarkets and produce markets. Requeijão is a specific Brazilian cream cheese; if unavailable, a thick, mild cream cheese can serve as a substitute, though it will alter the original flavor profile.
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 exterior with 1 tablespoon of oil
- Combine the vegetable seasoning with the requeijão and spread this mixture all over the inner 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 and garlic
- Add the seasoned shrimp to the pan
- Cook for approximately 10 minutes or until they change color and are tender
- Add the chopped tomatoes, red chili, 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, green onions, and parsley
- Fill the pumpkin with the creamy shrimp mixture
- 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, maintaining the filling's temperature and imparting a unique, velvety flavor to the dish.
Ratings and comments