Brazilian recipe
Stuffed Pumpkin with Shrimp (Camarão na moranga)
This iconic dish showcases the natural sweetness of pumpkin paired with a rich, aromatic, and creamy seafood filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning powder
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, deseeded and chopped
1 red chili, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 300g) table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning powder
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, deseeded and chopped
1 red chili, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 300g) table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
You can find fresh shrimp at local fish markets or supermarket seafood counters. The pumpkin (moranga) is typically available at farmers' markets. Requeijão cremoso is a specific Brazilian cream cheese; if unavailable, a thick, full-fat cream cheese serves as a suitable substitute.
Preparation method
- Wrap the entire pumpkin 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 pumpkin to create a lid.
- Use a spoon to remove all internal seeds and fibrous threads.
- Brush the exterior of the pumpkin with 1 tablespoon of oil.
- Combine the vegetable seasoning with the requeijão cremoso and coat the entire inside cavity of the pumpkin.
- Set the pumpkin aside 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 the shrimp change color and are tender.
- Add the chopped tomatoes, chili, and the vegetable bouillon cubes.
- Dissolve the flour into the coconut milk and pour the mixture into the pan.
- Stir constantly until the sauce is fully incorporated and thickened.
- Turn off the heat.
- Finish by folding in the table cream, green onions, and parsley.
- Fill the prepared pumpkin with the creamy shrimp mixture.
- Place back in the oven for a few additional minutes if you wish to brown the surface.
Observations
An elegant choice for special dinner gatherings. The pumpkin acts as a natural serving vessel, effectively retaining the heat of the filling while imparting a unique, velvety flavor to the dish.
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