Brazilian recipe
Camarão na Moranga: A Classic Brazilian Stuffed Pumpkin
Discover how to make the iconic Camarão na Moranga—a show-stopping Brazilian dish featuring succulent shrimp served inside a creamy, roasted pumpkin.
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Ingredients
5 tomatoes, peeled and chopped
6 cloves garlic, minced
Fresh coriander, chopped to taste
1 teaspoon curry powder
Sea salt, to taste
1 lemon, juiced
3 tablespoons unsalted butter
1 cup requeijão cremoso
Fresh chili pepper, minced to taste
1 kg raw shrimp, peeled and deveined
1 cup heavy cream
3 large onions, finely grated
Fresh parsley, chopped to taste
1 medium pumpkin (iron bark or sugar pumpkin)
50 ml cognac
6 cloves garlic, minced
Fresh coriander, chopped to taste
1 teaspoon curry powder
Sea salt, to taste
1 lemon, juiced
3 tablespoons unsalted butter
1 cup requeijão cremoso
Fresh chili pepper, minced to taste
1 kg raw shrimp, peeled and deveined
1 cup heavy cream
3 large onions, finely grated
Fresh parsley, chopped to taste
1 medium pumpkin (iron bark or sugar pumpkin)
50 ml cognac
Where to find ingredients
The main challenge is finding 'requeijão cremoso', which is a specific Brazilian creamy cheese spread. Check your local Latin American or Brazilian grocer for brands like Catupiry or its generic equivalents. If unavailable, use a high-quality double cream cheese or crème fraîche as a substitute, though the flavor will differ slightly. For the pumpkin, look for sugar pumpkins or smaller varieties like acorn or kabocha squash at your local farmers market or supermarket produce aisle. Fresh shrimp is best sourced from your local fishmonger or the fresh seafood counter at your grocery store. Fresh herbs like coriander and parsley are standard in the produce section.
Preparation method
- Sauté the garlic and onions
- Brown the minced garlic in the butter
- Add the grated onions and sauté until translucent
- Prepare the shrimp
- Add the cleaned shrimp to the pan, season with salt, and cook for a few minutes until they turn pink
- Set the shrimp mixture aside
- Flambé the shrimp
- Heat the cognac in a small pan
- Carefully ignite and flambé the shrimp
- Once the flames subside, stir in the curry, chopped tomatoes, coriander, and chili pepper
- Mix everything thoroughly
- Add the heavy cream
- Lower the heat and stir in the heavy cream until well combined
- Simmer for a few minutes, being careful not to let it boil
- Remove from the heat and let the mixture rest
- Prepare the pumpkin
- Wash and dry the pumpkin thoroughly
- Using a sharp knife, carefully cut a lid from the top
- Using a spoon, scrape out the seeds and fibrous pulp, leaving a firm layer on the inside walls
- Wipe the inside of the pumpkin with a damp cloth
- Grease and fill
- Spread the requeijão generously inside the pumpkin
- Fill the cavity with the creamy shrimp mixture
- Place the lid back on and wrap the entire pumpkin in aluminum foil
- Roast the pumpkin
- Bake in a bain-marie (water bath) for about 1 hour, or until the pumpkin flesh is tender when pierced with a fork
- If necessary, cover it again and continue roasting until the texture is perfectly soft
Observations
Camarão na Moranga is a legendary Brazilian comfort food that perfectly balances the savory richness of fresh shrimp with the natural sweetness of roasted pumpkin. It's the ultimate show-stopper for special dinners, offering both an elegant presentation and a deeply satisfying flavor profile. The secret lies in the creamy, herb-infused shrimp filling, which is cooked until just right and served straight from the heart of the pumpkin. It’s an irresistible, harmonious blend of textures that brings an authentic taste of Brazil to your table.
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