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Camarão na Moranga (Brazilian Shrimp Stuffed Pumpkin) Recipe

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Camarão na Moranga is a classic Brazilian dish featuring a large pumpkin stuffed with a creamy, flavorful shrimp stew. This comforting recipe blends succulent shrimp sautéed with onions, garlic, and ripe tomatoes, enveloped in a rich creamy sauce made from milk, heavy cream, and cream cheese. Roasted inside a pumpkin, the dish offers a visually striking presentation and a delicious balance of sweet, savory, and tangy flavors, perfect for sharing with family and friends.

Ingredients

For the Pumpkin

  • 1 large (8-9 pounds) Cinderella or Kabocha pumpkin, thoroughly washed and dried
  • 1/2 large onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon olive oil (for rubbing the pumpkin outside)

For the Shrimp Stew

  • 1 pound raw medium or large shrimp, heads and tails removed, peeled and deveined (half of the total 2 pounds used)
  • Juice of one lime
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, minced (remaining 1 large onion minus 1/2 used in pumpkin paste)
  • 2 cloves garlic, minced
  • 5 Roma tomatoes, chopped
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup + 2 tablespoons chopped fresh parsley, divided
  • 8 ounces (1 block) cream cheese, softened
  • 1/3 cup freshly grated Parmesan cheese
  • 1 pound raw medium or large shrimp, heads and tails removed, peeled and deveined (second half of the 2 pounds)

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for roasting the pumpkin.
  2. Prepare the Pumpkin: Using a sharp paring knife, carefully cut around the outline of the pumpkin stem to create a large enough hole to reach inside. Remove and discard the stringy pulp and seeds thoroughly, creating a hollow cavity.
  3. Make Pumpkin Paste: In a food processor or mortar and pestle, combine 1/2 of the minced onion, 2 cloves of garlic, 2 tablespoons of olive oil, salt, and freshly ground pepper. Process until a paste-like consistency forms. Spread this mixture all over the inner surfaces of the pumpkin cavity.
  4. Roast the Pumpkin: Rub the outside of the pumpkin with 1 tablespoon of olive oil. Place the pumpkin with the opening covered back on and roast in the preheated oven for 45 to 50 minutes, or until the pumpkin starts to soften but still holds its shape. Remove from oven and set aside.
  5. Season Shrimp: While the pumpkin roasts, season the shrimp generously with lime juice, salt, and pepper.
  6. Sauté Shrimp: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the shrimp and sauté for about 2-3 minutes per side until just cooked through. Avoid overcooking. Remove shrimp along with any released juices and set aside.
  7. Sauté Aromatics: Reduce heat to medium and wipe the pot clean if necessary. Add another tablespoon of olive oil and heat. Sauté the remaining minced onion and garlic for 2-3 minutes until translucent and fragrant.
  8. Cook Tomatoes: Add the chopped Roma tomatoes to the pot. Cook, stirring occasionally until tomatoes soften and release their juices, about 6-8 minutes. Season with salt and pepper to taste.
  9. Make Roux and Sauce: Stir in the flour and mix well until fully incorporated. Gradually add the whole milk while stirring constantly to avoid lumps. Cook for approximately 5 minutes, stirring until the sauce thickens.
  10. Finish Sauce: Stir in the heavy cream and 1/3 cup of chopped parsley into the thickened sauce. Return the sautéed shrimp and its juices to the pot. Stir gently to combine flavors. Taste and adjust seasoning as needed. Remove from heat and keep warm.
  11. Prepare Pumpkin for Filling: Using a paper towel, wipe the inside of the roasted pumpkin to remove any excess liquid and moisture.
  12. Layer Cream Cheese: Spread the softened cream cheese evenly over the bottom and sides inside the hollowed pumpkin, creating a creamy base layer.
  13. Fill Pumpkin: Spoon the shrimp stew mixture into the prepared pumpkin, filling it completely. Sprinkle the freshly grated Parmesan cheese evenly over the top.
  14. Bake Filled Pumpkin: Place the stuffed pumpkin back into the oven and bake for 15 to 20 minutes, or until the pumpkin is fully tender and the top is bubbly and golden.
  15. Garnish and Serve: Remove from oven. Garnish with the remaining 2 tablespoons of chopped fresh parsley and serve immediately, ideally paired with white rice to complement the rich flavors.

Notes

  • The pumpkin shell is edible when cooked but some prefer to scoop out the filling and eat it separately.
  • Choosing a Cinderella or Kabocha pumpkin is important for optimal flavor and texture as they are sweet and hold well during roasting.
  • Serve with plain white rice to balance the richness of the shrimp stew.
  • Adjust the seasoning before baking to ensure the stew is perfectly salted and peppered.
  • Use fresh shrimp for best taste and texture, and avoid overcooking to keep them tender.
  • You can prepare the shrimp stew ahead of time and assemble just before baking for convenience.

Find it online: https://justsosavory.com/camarao-na-moranga-brazilian-shrimp-stuffed-pumpkin-recipe/