Brazilian recipe
Shrimp in Roasted Pumpkin (Camarão na moranga)
This iconic Brazilian dish balances the natural sweetness of roasted pumpkin with a rich, aromatic, and velvety shrimp filling.
0.0 / 5 by 0 Reviews
Ingredients
1 medium moranga pumpkin, washed
4 tablespoons cooking oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, minced
3 tomatoes, peeled, seeded, and chopped
1 red chili, minced
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped chives
1 tablespoon chopped parsley
4 tablespoons cooking oil
1/2 tablespoon powdered vegetable seasoning
200g requeijão cremoso
1 kilogram cleaned shrimp
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, minced
3 tomatoes, peeled, seeded, and chopped
1 red chili, minced
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped chives
1 tablespoon chopped parsley
Where to find ingredients
You can find most fresh vegetables and local herbs at Port Vila’s central markets or smaller produce stalls. Imported goods like cream, coconut milk, and bouillon cubes are available at local supermarkets. Requeijão cremoso is a specific Brazilian cream cheese; if unavailable in Vanuatu, a thick, high-quality cream cheese or labneh can serve as a substitute.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Bake in a preheated oven at 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 pumpkin to create a lid.
- Use a large spoon to scoop out all the seeds and fibrous filaments from the inside.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the vegetable seasoning with the requeijão and spread this mixture all over the inside walls of the pumpkin.
- Keep the pumpkin warm while preparing the filling.
- Season the shrimp with black pepper and lemon juice in a bowl.
- Heat the remaining oil in a large pan and sauté the onions and garlic until translucent.
- Add the seasoned shrimp to the pan.
- Cook for approximately 10 minutes or until the shrimp turn pink and opaque.
- Add the chopped tomatoes, chili, and bouillon cubes.
- Whisk the flour into the coconut milk until smooth, then pour it into the pan.
- Stir constantly over medium heat until the sauce is fully incorporated and thickened.
- Turn off the heat.
- Finish by stirring in the creme de leite, chives, and parsley.
- Fill the prepared pumpkin with the creamy shrimp mixture.
- Return to the oven for a few minutes if you wish to brown the top.
Observations
An elegant centerpiece for special dinners, this dish utilizes the pumpkin as a natural vessel. The shell not only keeps the filling warm but also imparts a subtle, earthy depth to the creamy sauce during the final roasting.
Ratings and comments