This Brazilian Shrimp stuffed pumpkin (Camarão na Moranga) is really easy to make and is the perfect dish to serve at any Fall dinner party. Actually, in Brazil it is enjoyed all year round!
Delicious, moist baked pumpkin filled with creamy shrimp (and/or prawn), onion, garlic, and cream cheese (or catupiry, a Brazilian creamy cheese)! It’s a simple dish that is going to wow yourself and your guests. If you don’t find a pumpkin you can also bake it in a casserole dish and it is still delicious and beautiful.
Serve it with rice and potato sticks (batata palha), trying to scoop out some moist pumpkin flesh too.
You can also use this creamy shrimp as a quiche filling.
- Shrimp - heads (optional), shells, and tails
- Water - hot
- 1 tbsp Hondashi - *(Bonito fish Soup Stock)
- 1 Pumpkin - 1 medium Cinderella pumpkin or 4 mini pumpkins for elegant individual portions (Optional)
- 250 g Cream cheese - 1 Brick
- Parsley - (and/or Cilantro)
- Give Shrimp heads, shells, and tails a quick rinse under cold water first.
- To save time boil the water using an Electric Kettle.
- Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
- Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.
- Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion.
- In a Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil) and saute the chopped onion and Minced Garlic.
- Add the seasoned shrimp and saute the shrimp until pink.
- Add the tomato sauce and cook for 5 min. Be careful if overcook shrimp becomes chewy.
- Remove shrimp and set aside.
- Add the flour dissolved in milk and shrimp stock (for each 1 cup milk + 1 cup Shrimp stock use 2-3 tbsp white flour), salt and pepper to taste. You can also use Low Salt Soy Sauce instead of more salt. Stir until boiling and thickened.
- Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat
Finishing (with the Cinderella pumpkin)
- Wash and dry the Cinderella pumpkin.
- Cut a lid on the top surface of the pumpkin and set aside.
- Remove seeds with a spoon.
- Cover the sides and bottom of the pumpkin with cream cheese.
- Pour shrimp into the pumpkin, then Shrimp cream and then again the shrimp.
- Finish with the cream cheese.
- Place the lid of the pumpkin and bake in preheated oven at 180 C (356 F) for about 15 minutes.
Finishing (with the casserole dish)
- Cover the sides and bottom of the Casserole Dish with cream cheese.
- Pour shrimp into the casserole dish, then Shrimp cream and then again the shrimp.
- Finish with the cream cheese.
- Bake in preheated oven at 180C (356F) for about 15 minutes
- In a skillet, brown the onion in olive oil. Place the prawns and fry on both sides.
- Sprinkle with parsley and garnish the surface with large fried shrimp or just boiled in salted water.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
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