Brazilian recipe
Camarão na moranga: A traditional and practical recipe (Camarão na moranga: receita e prática)
Master the art of making camarão na moranga, a classic Brazilian dish pairing succulent shrimp with the natural sweetness of roasted pumpkin for an elegant meal.
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Ingredients
5 peeled, chopped tomatoes
6 cloves of minced garlic
Fresh chopped cilantro to taste
1 teaspoon curry powder
Salt to taste
1 lime
3 tablespoons margarine
1 cup requeijão cremoso
Chopped pimenta de cheiro (or sweet pepper) to taste
1 kg cleaned shrimp
1 can heavy cream
3 large grated onions
Chopped fresh herbs (cheiro verde) to taste
1 medium moranga pumpkin
50 ml cognac
6 cloves of minced garlic
Fresh chopped cilantro to taste
1 teaspoon curry powder
Salt to taste
1 lime
3 tablespoons margarine
1 cup requeijão cremoso
Chopped pimenta de cheiro (or sweet pepper) to taste
1 kg cleaned shrimp
1 can heavy cream
3 large grated onions
Chopped fresh herbs (cheiro verde) to taste
1 medium moranga pumpkin
50 ml cognac
Where to find ingredients
Find fresh shrimp at your local fish market or the seafood aisle of premium supermarkets. The moranga pumpkin (substitute with kabocha or sugar pumpkin if unavailable) can be found in the produce section. Requeijão cremoso can be sourced in the international aisle or at specialty Latin American grocers.
Preparation method
- Sauté the garlic and onion
- Brown the garlic in the margarine
- Add the grated onions and sauté until they become translucent
- Cook the shrimp
- Add the cleaned shrimp to the base, season with salt, and cook for a few minutes until they turn pink
- Set aside
- Flambé the shrimp
- Warm the cognac in a small pan
- Carefully light the cognac to flambé the shrimp
- Once the flame dies out, add the curry, chopped tomatoes, cilantro, and pimenta de cheiro
- Mix well
- Add the heavy cream
- Reduce the heat and stir in the heavy cream constantly
- Cook for a few minutes without letting it boil
- Turn off the heat and let it rest
- Prepare the pumpkin
- Wash and dry the pumpkin
- Using a sharp knife, cut a lid into the top
- Using a spoon, scrape out the pulp and seeds, leaving a thin layer of flesh on the walls
- Wipe the interior with a damp cloth
- Grease and fill
- Spread the requeijão cremoso inside the pumpkin
- Fill the pumpkin with the shrimp mixture
- Cover with the cut lid and wrap the entire pumpkin in aluminum foil
- Roast the pumpkin
- Place in the oven using a water bath (bain-marie) for approximately 1 hour, until the pumpkin flesh is tender when pierced with a fork
- If necessary, cover and continue roasting until the desired tenderness is reached
Observations
Camarão na moranga is a quintessential Brazilian classic that masterfully balances the savory richness of shrimp with the delicate sweetness of the moranga pumpkin. This dish is an ideal centerpiece for special gatherings, offering a stunning presentation alongside a deeply flavorful, creamy filling. The preparation involves sautéing the shrimp with aromatic seasonings, deglazing with cognac, and serving it inside a roasted pumpkin shell. It is a harmonious marriage of textures and flavors that is guaranteed to impress your guests.
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