Brazilian recipe
Shrimp Stuffed in Pumpkin (Camarão na moranga)
Shrimp Stuffed in Pumpkin: this iconic dish from Brazilian cuisine pairs the natural sweetness of roasted squash with a rich, aromatic, and creamy seafood filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilo cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, minced
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, minced
2 vegetable stock 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 requeijão cremoso
1 kilo cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, minced
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, minced
2 vegetable stock 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
Find fresh produce and local squash at village markets or local greengrocers. Requeijão cremoso and specialized Brazilian ingredients may be sourced through specialty imported-food suppliers or premium grocery sections in larger towns. Coconut milk and staple spices are available at any general food store.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes, or until the flesh is tender.
- Carefully remove the aluminum foil.
- Cut off the top of the pumpkin to create a lid.
- Use a spoon to remove all seeds and internal filaments.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the vegetable seasoning with the requeijão cremoso and coat the entire inside cavity of the pumpkin.
- Set the pumpkin aside in a place where it will remain warm.
- Season the shrimp with black pepper and lemon juice in a bowl.
- Heat the remaining oil in a large 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.
- Stir in the chopped tomatoes, red chili, and vegetable stock cubes.
- Mix the flour into the coconut milk until dissolved, then pour into the pan.
- Stir continuously until the sauce is fully thickened and incorporated.
- Turn off the heat.
- Finish by folding in the table cream, green onions, and parsley.
- Fill the pumpkin cavity with the creamy shrimp mixture.
- Return to the oven for a few extra minutes if you wish to gratinate the top.
Observations
A sophisticated centerpiece for special dinner occasions. The squash serves as a natural vessel, helping to retain the heat of the filling while imparting a unique, velvety flavor profile to the entire preparation.
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