Imagine a vibrant orange pumpkin, transformed into a culinary treasure chest overflowing with succulent shrimp, bathed in a creamy and flavorful sauce. This isn’t a scene from a fairy tale, but the reality of the captivating Brazilian dish, Shrimp Stuffed Pumpkin (Camarão na Moranga).
This iconic dish is a celebration of both simplicity and grandeur. The humble pumpkin, a symbol of harvest and abundance, becomes an edible vessel brimming with a symphony of textures and flavors. Plump, juicy shrimp take center stage, their sweetness perfectly balanced by the tangy richness of tomatoes and the aromatic depth of garlic and herbs. Enrobed in a creamy sauce, each bite offers a delightful explosion of taste sensations.
While the presentation of Camarão na Moranga might seem intimidating, its preparation is surprisingly straightforward. With just a handful of readily available ingredients and a little patience, you can recreate this culinary masterpiece in your own kitchen. The act of carving the pumpkin itself becomes a fun and engaging experience, while the vibrant orange flesh adds a touch of whimsy to your dining table.
So, ditch the ordinary and embark on a culinary adventure to Brazil. With its stunning presentation and irresistible flavors, Shrimp Stuffed Pumpkin (Camarão na Moranga) is guaranteed to impress your guests and leave them wanting more.
Ingredients:
- 1 large pumpkin
- Olive oil to taste
- 8 cloves garlic
- 1.5 onions
- 2.2 pounds shrimp, fresh or thawed
- 1 lemon
- Black pepper to taste
- Salt to taste
- 2 tomatoes
- 1 bunch parsley or cilantro, to taste
- 1 can (14 oz) thick cream
- 3 tablespoons cream cheese
- 1 tablespoon wheat flour, if necessary
Instructions:
- Cut a lid off the pumpkin and remove the seeds.
- Reserve the seeds for another use.
- In a mortar and pestle, make a paste by mashing together 5 cloves of garlic, salt, black pepper, half an onion, and a drizzle of olive oil.
- Put the paste inside the pumpkin and rub it well inside to season it.
- Cover the pumpkin, wrap it in aluminum foil, and bake for about 1 hour, until it is cooked.
- Season the shrimp with lemon juice, salt, and black pepper to taste.
- Sauté 3 cloves of garlic and 1 onion, chopped, in plenty of olive oil.
- When they are golden brown, add the shrimp.
- Sauté the shrimp for a few minutes and check for doneness by color. When they are pink, they are cooked. Add 2 tomatoes and parsley or cilantro, chopped.
- Sauté everything until the tomatoes look cooked and add the thick cream and cream cheese. Mix well and adjust the salt.
- If necessary, thicken with wheat flour dissolved in water.
- Remove the pumpkin from the oven and remove all the water from inside.
- Then, add some filling, stirring with a spoon inside the pumpkin to mix it with the shrimp.
- Fill with the rest and bake for about 5 minutes to brown.
- Serve hot with white rice.
Tips:
- For a more flavorful pumpkin, you can marinate it in olive oil, garlic, and herbs for a few hours before baking.
- If you don’t have a mortar and pestle, you can use a food processor to make the paste.
- Be careful not to overcook the shrimp, or they will become tough.
- You can use any type of cream cheese you like. I like to use a flavored cream cheese, such as garlic and herb or sun-dried tomato.
- If you don’t have wheat flour, you can use cornstarch or arrowroot powder to thicken the sauce.
