Camarão na Moranga (Shrimp in Pumpkin): A Brazilian Culinary Delight
Camarão na Moranga, or Shrimp in Pumpkin, is a visually stunning and flavorful Brazilian dish that showcases the country’s rich seafood traditions and love for vibrant, natural ingredients. This unique recipe involves cooking succulent shrimp in a creamy coconut milk sauce with tomatoes, onions, and a touch of cilantro, served inside a hollowed-out pumpkin. The pumpkin not only acts as an eye-catching serving vessel but also imparts a subtle sweetness that complements the shrimp’s richness and the sauce’s creaminess.
Often garnished with cheese and then baked until the pumpkin is tender and the cheese is bubbly, Camarão na Moranga is a festive dish popular in coastal regions of Brazil. It’s typically enjoyed during special occasions or as a family gathering centerpiece. This dish not only pleases the palate with its delightful mix of flavors but also enchants diners with its dramatic presentation. Camarão na Moranga is a true celebration of Brazilian culinary creativity, combining seafood, vegetables, and spices in a delicious and memorable way.
AuthorJulia ForesekCategoryAppetizers & Starters, Brazilian, SeafoodDifficultyIntermediatePrepare the Pumpkin:
Preheat your oven to 375°F (190°C).
Cut off the top of the pumpkin to create a lid. Remove the seeds and fibers from inside the pumpkin. Season the inside with salt and pepper, and brush the outside and inside with olive oil.
Place the pumpkin and its lid on a baking sheet. Bake until the flesh is just tender, about 45-60 minutes, depending on the size of the pumpkin.
Cook the Shrimp Filling:
While the pumpkin is baking, heat olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté until the onions are translucent.
Add the diced tomatoes and tomato paste, and cook for a few more minutes until the mixture starts to reduce.
Pour in the coconut milk and bring to a gentle simmer.
Add the shrimp and cook just until they turn pink. Be careful not to overcook the shrimp.
Stir in the cream cheese, making sure it's fully incorporated and the sauce is creamy.
Season with salt, pepper, and hot sauce or chili flakes to taste. Add the lime juice and cilantro. Remove from heat.
Assemble and Bake:
Check the pumpkin for doneness. The flesh should be tender enough to be scooped out easily but still hold its shape.
Fill the pumpkin with the shrimp mixture. Replace the lid of the pumpkin.
Return the pumpkin to the oven and bake for an additional 20-30 minutes, allowing the flavors to meld together.
Serve:
To serve, place the pumpkin on a large platter. Remove the lid and stir the contents gently to mix some of the soft pumpkin flesh with the shrimp filling.
Serve hot, scooping out portions of pumpkin flesh with the creamy shrimp.
Ingredients
Directions
Prepare the Pumpkin:
Preheat your oven to 375°F (190°C).
Cut off the top of the pumpkin to create a lid. Remove the seeds and fibers from inside the pumpkin. Season the inside with salt and pepper, and brush the outside and inside with olive oil.
Place the pumpkin and its lid on a baking sheet. Bake until the flesh is just tender, about 45-60 minutes, depending on the size of the pumpkin.
Cook the Shrimp Filling:
While the pumpkin is baking, heat olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté until the onions are translucent.
Add the diced tomatoes and tomato paste, and cook for a few more minutes until the mixture starts to reduce.
Pour in the coconut milk and bring to a gentle simmer.
Add the shrimp and cook just until they turn pink. Be careful not to overcook the shrimp.
Stir in the cream cheese, making sure it's fully incorporated and the sauce is creamy.
Season with salt, pepper, and hot sauce or chili flakes to taste. Add the lime juice and cilantro. Remove from heat.
Assemble and Bake:
Check the pumpkin for doneness. The flesh should be tender enough to be scooped out easily but still hold its shape.
Fill the pumpkin with the shrimp mixture. Replace the lid of the pumpkin.
Return the pumpkin to the oven and bake for an additional 20-30 minutes, allowing the flavors to meld together.
Serve:
To serve, place the pumpkin on a large platter. Remove the lid and stir the contents gently to mix some of the soft pumpkin flesh with the shrimp filling.
Serve hot, scooping out portions of pumpkin flesh with the creamy shrimp.
Notes
Perfect Beverage Pairing:
- Chilled White Wine: A crisp, aromatic white wine such as Sauvignon Blanc or a Brazilian Chardonnay pairs beautifully, cutting through the dish’s creaminess.
