Camarão na moranga is a typical dish of Brazilian cuisine, known for being a delicious combination of sautéed shrimp and pumpkin cream served inside a roasted moranga (pumpkin).
Shrimp in the pumpkin
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesHere is a recipe for you to prepare this dish:
Ingredients
1 medium squash (pumpkin)
500g cleaned and peeled shrimp
2 tablespoons of olive oil
1 medium chopped onion
2 minced garlic cloves
2 chopped tomatoes (seedless)
1 chopped red pepper
1 can of tomato puree (or 2 skinless and seedless tomatoes blended in a blender)
1 can of cream
200 ml of coconut milk
1 tablespoon chopped cilantro (or parsley)
Salt and pepper to taste
Directions
- Preheat the oven to 180°C (350°F).
- Wash the squash well and cut a lid at the top, forming a “lid” for the pumpkin.
- Remove the seeds and fibers from the inside of the squash with the help of a spoon.
- Season the inside of the squash with salt and pepper to taste.
- Wrap the squash in aluminum foil and bake for about 30-40 minutes, or until the pulp is soft.
- While the squash is in the oven, prepare the shrimp filling:
- In a large pan, heat the oil over medium heat.
Add the chopped onion and garlic and sauté until golden. - Add the cleaned and peeled shrimp to the pan and sauté until they turn pink.
- Add chopped tomatoes, red bell pepper and sauté for a few minutes.
- Then add the tomato puree (or beaten tomatoes), coconut milk and sour cream.
- Mix well and let cook for a few more minutes until the sauce thickens.
- Season with salt and pepper to taste and add chopped cilantro (or parsley) for flavor.
- Remove the squash from the oven, unwrap it from the foil and place the shrimp filling inside.
- Place the stuffed squash back in the oven for another 10-15 minutes to allow the stuffing to heat up and the flavors to blend.
- Remove the strawberry from the oven, put the lid on and it’s ready to serve.
