Brazilian recipe
Camarão na Moranga (Camarão na moranga)
This iconic Brazilian dish pairs the natural sweetness of roasted squash with a luscious, aromatic shrimp filling for a sophisticated showstopper.
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Ingredients
1 medium moranga squash, washed
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning powder
200g cream cheese (requeijão)
1kg cleaned prawns
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chili, chopped
2 vegetable stock cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp green onion, chopped
1 tbsp parsley, chopped
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning powder
200g cream cheese (requeijão)
1kg cleaned prawns
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chili, chopped
2 vegetable stock cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream
1 tbsp green onion, chopped
1 tbsp parsley, chopped
Where to find ingredients
Find fresh prawns at local fishmongers or large supermarkets in the frozen section. Use a kabocha squash as the closest substitute for moranga. Requeijão (creamy processed cheese) can be found in specialty aisles or substituted with a thick cream cheese spread.
Preparation method
- Wrap the entire squash in foil.
- Bake in a preheated oven at 180ºC for about 1 hour and 30 minutes, or until the flesh is tender.
- Carefully remove the foil.
- Cut off the top of the squash to create a lid.
- Use a spoon to scoop out all seeds and stringy filaments from the center.
- Brush the exterior of the squash with 1 tablespoon of oil.
- Combine the vegetable seasoning with the cream cheese and spread this mixture over the entire inner cavity.
- Set the squash aside in a warm place.
- In a bowl, season the prawns with black pepper and lemon juice.
- Heat the remaining oil in a large pan and sauté the onions and garlic until translucent.
- Add the seasoned prawns to the pan.
- Cook for approximately 10 minutes or until they turn pink and become tender.
- Stir in the chopped tomatoes, red chili, and the vegetable stock cubes.
- Whisk the flour into the coconut milk until smooth, then pour into the pan.
- Stir continuously until the sauce is fully incorporated and thickens.
- Remove from the heat.
- Finish by folding in the table cream, green onion, and parsley.
- Fill the prepared squash with the creamy shrimp mixture.
- Return to the oven for a few minutes if you prefer a golden, gratinée surface.
Observations
A classic choice for special gatherings, this dish is as much about presentation as it is flavor. The roasted squash serves as a natural vessel, keeping the filling warm while infusing it with a velvety, earthy sweetness that balances the savory, spiced seafood perfectly.
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