Pumpkin with shrimps - the brazilian "camarão na moranga"

PreviousNext

Main Dish

6 servings

Very Easy

2 hours

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

How about sharing a delicious dish with family today? As autumn begins, the cold weather makes us crave comfort food. To warm up our plates, we bring you this recipe from Brazil: Camarão na Moranga. A hollowed pumpkin filled with a shrimp marinade. Naturally gluten-free, this dish allows everyone to discover this squash from a different perspective :-)

Ingredients

For the pumpkin:

• 1 medium pumpkin (3.5 kg / 6.6 lbs)
• 1 1/2 onion
• 3 garlic cloves
• 3 Tbsp olive oil
• Salt
• Pepper

For the shrimp marinade:

• 700 gr peeled raw shrimp
• 4 cl lime juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp pepper

For the cream:

• 20 cl shrimp stock
• 1 Tbsp potato starch
• 2 Tbsp olive oil
• 1/2 onion
• 2 garlic cloves
• 3 peeled tomatoes
• 1/4 red bell pepper
• 20 cl coconut milk
• 200 gr cream cheese
• 30 gr chives
• 30 gr parsley

Materials

• aluminum foil

Preparation

• Cut the top off the pumpkin and hollow it out, keeping the flesh inside.
• In a bowl, add the diced onions and garlic cloves along with the olive oil and mash everything together. Add salt and pepper to taste.
  
• Pour this mixture into the pumpkin and spread it over the walls. Replace the lid and wrap the pumpkin in aluminum foil.
• Place it in the oven at 350°F for 1 hour (check for doneness: the flesh should be tender).
  
• Prepare the marinade: in a bowl, mix the raw peeled shrimp, lime juice, olive oil, salt, and pepper. Marinate in the fridge for 30 minutes.
• Prepare the cream: in a saucepan, heat the olive oil. When hot, add the diced garlic cloves, onions, and red bell pepper.
  
• Sauté them, then add the peeled and seeded tomatoes. Cook for a bit.
• Add the coconut milk, bring to a boil, then add the shrimp marinade. Cover and cook for 10 to 15 minutes on low heat. Check the shrimp for doneness.
  
• In a bowl, add the potato starch, then gradually pour in the shrimp broth while mixing.
• Pour this mixture into the saucepan and mix well. Allow the cream to thicken, then turn off the heat. Add the cream cheese, parsley, and chives. Mix.
  
• Pour the shrimp cream into your pumpkin, then add herbs on top to your liking.
• Your "Camarão na Moranga" is ready!
  

Observations

You can serve this dish with rice.

When serving, scrape the insides of the pumpkin to not waste a bit!

Cookware

PetitChef_Official

Questions

Photos of members who cooked this recipe