Brazilian recipe
Shrimp in Roasted Pumpkin (Camarão na moranga)
Shrimp in roasted pumpkin is an iconic dish that balances the natural sweetness of pumpkin with a creamy, highly aromatic shrimp filling.
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Ingredients
1 medium pumpkin, washed
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
200g creamy requeijão
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 clove crushed garlic
3 chopped tomatoes (peeled and deseeded)
1 chopped red chili pepper
2 vegetable bouillon cubes
1 tablespoon wheat 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 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 clove crushed garlic
3 chopped tomatoes (peeled and deseeded)
1 chopped red chili pepper
2 vegetable bouillon cubes
1 tablespoon wheat flour
1 cup coconut milk
1 can table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
Find fresh pumpkins, shrimp, and produce at local greengrocers or supermarkets. Requeijão (a creamy Brazilian cheese spread) can be found in specialty import sections; as a substitute, one may use a thick cream cheese, though it will alter the authentic texture. Coconut milk and table cream are widely available in the canned goods aisle.
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 tender.
- Carefully remove the aluminum foil.
- 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 tablespoon of oil.
- Combine the vegetable seasoning with the requeijão and spread this mixture throughout 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 with the 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 pepper, and vegetable bouillon cubes.
- Mix the wheat 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.
- Bake for a few additional minutes if you wish to gratin the surface.
Observations
A sophisticated option for special dinners. The pumpkin serves as a natural cooking vessel, maintaining the filling's temperature and imparting a unique, velvety flavor to the dish.
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