Brazilian recipe
Shrimp in Moranga Squash
Shrimp in Moranga Squash: This iconic Brazilian dish combines the natural sweetness of the squash with a creamy, aromatic filling.
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Ingredients
1 medium moranga squash, washed
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
200g cream cheese
1 kilogram peeled shrimp
1 pinch black pepper
2 tablespoons lime juice
2 chopped onions
1 clove minced garlic
3 chopped tomatoes (peeled and seeded)
1 chopped red chili pepper
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can evaporated milk
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon powdered vegetable seasoning
200g cream cheese
1 kilogram peeled shrimp
1 pinch black pepper
2 tablespoons lime juice
2 chopped onions
1 clove minced garlic
3 chopped tomatoes (peeled and seeded)
1 chopped red chili pepper
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can evaporated milk
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
Moranga squash is a type of pumpkin, often found in larger grocery stores or farmer's markets during fall and winter. If unavailable, a sugar pumpkin or butternut squash can be substituted, though the cooking time may vary. Look for peeled and deveined shrimp in the seafood section of your grocery store. Coconut milk and evaporated milk are usually found in the international foods aisle or the canned goods section. Vegetable bouillon cubes are available in most supermarkets.
Preparation method
- Wrap the entire squash with aluminum foil
- Bake in a preheated oven at 350°F (180°C) 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 scoop out all the seeds and stringy bits from the inside
- Brush the outside of the squash with 1 tablespoon of oil
- Mix the vegetable seasoning with the cream cheese and spread this mixture all over the inside cavity of the squash
- Keep the squash warm in a serving dish
- Season the shrimp with black pepper and lime juice in a bowl
- Heat the remaining oil in a skillet over medium heat and sauté the onions with the garlic
- Add the seasoned shrimp to the skillet
- Cook for about 10 minutes, or until they change color and are cooked through
- Stir in the chopped tomatoes, red chili pepper, and vegetable bouillon cubes
- Whisk the flour into the coconut milk until dissolved, then pour it into the skillet
- Stir constantly until the sauce thickens and is fully incorporated
- Remove from heat
- Stir in the evaporated milk, green onions, and parsley
- Spoon the creamy shrimp mixture into the prepared squash
- Return to the oven for a few more minutes if you'd like to brown the top
Observations
An elegant option for special dinners. The squash acts as a natural cooking vessel, keeping the filling warm and lending a uniquely velvety flavor to the preparation.
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