Brazilian recipe
Shrimp Stuffed in Roasted Squash (Camarão na moranga)
Discover how to prepare this classic Brazilian shrimp dish, featuring a succulent creamy sauce served inside a tender, roasted winter squash.
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Ingredients
5 tomatoes, peeled and chopped
6 cloves of garlic, crushed
Fresh coriander, chopped to taste
1 teaspoon curry powder
Salt to taste
1 lemon
3 tablespoons margarine
1 cup creamy requeijão
Pimenta de cheiro, chopped to taste
1 kg cleaned shrimp
1 can (approx. 300g) table cream
3 large onions, grated
Fresh parsley and spring onions, to taste
1 medium pumpkin or winter squash
50 ml cognac
6 cloves of garlic, crushed
Fresh coriander, chopped to taste
1 teaspoon curry powder
Salt to taste
1 lemon
3 tablespoons margarine
1 cup creamy requeijão
Pimenta de cheiro, chopped to taste
1 kg cleaned shrimp
1 can (approx. 300g) table cream
3 large onions, grated
Fresh parsley and spring onions, to taste
1 medium pumpkin or winter squash
50 ml cognac
Where to find ingredients
Find fresh produce and seafood at local farmers' markets or supermarkets. Requeijão (a creamy Brazilian processed cheese) may be substituted with a high-quality double cream cheese or crème fraîche mixed with a little Parmesan, though original quality is best achieved with the traditional product.
Preparation method
- Sauté the garlic and onion.
- Brown the garlic in the margarine.
- Add the grated onions and sauté until translucent.
- Cook the shrimp.
- Add the cleaned shrimp to the pan, season with salt, and fry for a few minutes until pink.
- Set aside.
- Flambé the shrimp.
- Heat the cognac in a small pan.
- Carefully ignite the cognac to flambé the shrimp.
- Once the flame dies down, add the curry, chopped tomatoes, coriander, and pimenta de cheiro.
- Mix well.
- Add the table cream.
- Reduce the heat and stir in the table cream, stirring constantly.
- Cook for a few minutes without letting it boil.
- Turn off the heat and let it rest.
- Prepare the squash.
- Wash and dry the squash.
- Using a sharp knife, cut a lid out of the top of the squash.
- Use a spoon to scoop out the pulp and seeds, leaving a thin layer on the inner walls.
- Wipe the inside with a damp cloth.
- Grease and stuff.
- Spread the requeijão inside the squash.
- Fill with the prepared shrimp sauce.
- Place the lid back on and wrap the entire squash in aluminium foil.
- Bake the squash.
- Place in a bain-marie in the oven for approximately 1 hour, until the squash flesh is tender when pierced with a fork.
- If necessary, cover again and continue baking until the desired consistency is reached.
Observations
Shrimp stuffed in roasted squash is a hallmark of Brazilian cuisine, artfully balancing the delicate sweetness of the squash with the savory richness of shrimp. This dish is an ideal centerpiece for special gatherings, offering a stunning presentation and a complex flavor profile. The cooking process involves sautéing the shrimp with aromatic spices, flambéing with cognac for depth, and filling the hollowed-out squash with a luxurious, creamy sauce before baking. The final result is a harmonious blend of textures and tastes that is sure to impress.
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