Brazilian recipe
Shrimp in Roasted Squash (Camarão na moranga)
Shrimp in Roasted Squash (Camarão na moranga) is an iconic dish that marries the natural sweetness of roasted winter squash with a rich, velvety, and highly aromatic shrimp filling.
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Ingredients
1 medium moranga squash, washed
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable stock
200g requeijão cremoso
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili pepper, chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon powdered vegetable stock
200g requeijão cremoso
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili pepper, chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
Where to find ingredients
You can find fresh shrimp at local fish markets or coastal duka stalls. Requeijão cremoso and creme de leite are specialty items often available at high-end supermarkets or imported goods stores; if unavailable, a thick cream cheese or heavy cream can serve as substitutes, though the authentic texture will differ slightly.
Preparation method
- Wrap the entire squash 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 squash to create a lid.
- Use a spoon to remove all seeds and fibrous interior filaments.
- Brush the exterior of the squash with 1 tablespoon of oil.
- Combine the powdered vegetable stock with the requeijão and spread this mixture inside the cavity of the squash.
- Keep the squash in a warm place.
- Season the shrimp with black pepper and lemon juice in a mixing 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 turn pink and are tender.
- Stir in the chopped tomatoes, red chili pepper, and vegetable stock cubes.
- Whisk the flour into the coconut milk until dissolved, then pour the mixture into the pan.
- Stir continuously until the sauce is well-incorporated and thickened.
- Turn off the heat.
- Finish by stirring in the creme de leite, spring onion, and parsley.
- Fill the prepared squash with the creamy shrimp mixture.
- Place back in the oven for a few minutes if you prefer to lightly brown the surface.
Observations
This sophisticated main course is perfect for special dinners. The squash serves as a natural serving vessel, keeping the filling warm while imparting a delicate, earthy flavor to the creamy base of the sauce.
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