Camarão na Moranga (Brazilian Shrimp in Pumpkin)
Camarão na moranga: a creamy Brazilian shrimp stew with tomatoes, coconut milk, and smoked paprika, served in a roasted pumpkin. A holiday showpiece that’s easier than it looks.
Servings: 8
Calories: 303kcal
Equipment
- Aluminum foil
- Long, sturdy spoon
Ingredients
- 5-6 pounds baking pumpkin or several small pie pumpkins
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion chopped
- ½ teaspoon minced rosemary
- 1 teaspoon minced thyme
- 1 teaspoon smoked paprika
- 3 cloves garlic mashed
- 2-3 tomatoes chopped; you can use diced canned tomatoes
- 1 cup cooked pumpkin flesh or canned pumpkin to add to the sauce/soup
- 1 ½ cups coconut milk can substitute cream or use 1/2 cup cream and 1/2 cup coconut milk
- 12 ounces cream cheese
- 2 pounds shrimp medium or large
- 1 ounce parmesan cheese grated
- salt and pepper
- 1-2 cups water
Instructions
- Cut the top of the pumpkin off like a lid, clean the inside removing all the seeds and the stringy part of the flesh attached to the seeds. Toss the stringy part of the pumpkin attached to the seeds and keep the seeds if you want to use them for roasting later.Wrap the pumpkin in foil and bake at 375°F for 45 to 60 minutes for a 3-pound pumpkin (larger pumpkins take longer), until a fork slides in near the stem but the walls still hold their shape. Test occasionally with fork because overcooking the pumpkin can cause it to collapse. (Some people will cook in a microwave without the foil, but be careful not to overcook or bottom will fall out).Remove from the oven and set aside. Now you have two options: you can scrape out some of cooked pumpkin flesh, being careful not to break the pumpkin (however, sometimes the inside of the pumpkin doesn’t get soft enough to scrape out). If you do remove the flesh, set it aside for adding to the sauce later.The second option is to leave the pumpkin and its flesh intact and use some other leftover squash or canned pumpkin in the soup instead (I added about 1 cup). I found this option easier.5-6 pounds baking pumpkin
- In a large skillet or dutch oven, heat oil and butter over medium high heat. Add chopped onion and saute for 5-7 minutes, or until translucent and caramelized. Add spices and smashed garlic and cook for an additional 1-2 minutes.1 tablespoon olive oil, 1 tablespoon butter, 1 large onion, 1/2 teaspoon minced rosemary, 1 teaspoon minced thyme, 1 teaspoon smoked paprika, 3 cloves garlic
- Reduce the heat to medium and add the tomatoes, the reserved pumpkin flesh or canned pumpkin, the coconut milk/cream and the cream cheese. Cook for 3-5 minutes or so, stirring until smooth and thickened to your liking. Mine came out pretty thick and I added 1 1/2 cups water to the broth.Add the shrimp and cook until pink and opaque, 3 to 4 minutes. Shrimp cook fast and it will only take 3-4 minutes.2-3 tomatoes, 1 1/2 cups coconut milk, 12 ounces cream cheese, 2 pounds shrimp, 1-2 cups water
- To serve, pour the sauce/shrimp ingredients into the pumpkin and sprinkle with parmesan cheese. Rice is often served as an accompaniment. If desired for presentation, garnish the pumpkin opening by hanging a few shrimp off of the top edge.1 ounce parmesan cheese
- NOTE: If making it ahead, pour the sauce (without the parmesan) in the pumpkin 15 minutes before serving time; wrap the pumpkin in foil and bake in a 350F oven till hot. Sprinkle with parmesan and serve.
Video
Notes
- The recipe calls for requeijao cremoso, a creamy cheese not available in the United States. Cream cheese is a reasonable substitute.
- Serving size includes 5-6 shrimp per person.
Nutrition
Calories: 303kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 216mg | Potassium: 1199mg | Fiber: 3g | Sugar: 13g | Vitamin A: 29934IU | Vitamin C: 33mg | Calcium: 185mg | Iron: 3mg