📝 About This Recipe
Originating from the sun-drenched coast of São Paulo, Camarão na Moranga is one of Brazil's most iconic and visually stunning seafood dishes. It features succulent shrimp bathed in a rich, creamy tomato and coconut sauce, all served inside a whole roasted pumpkin that infuses the filling with a delicate sweetness. This dish perfectly balances the richness of 'requeijão' (Brazilian cream cheese) with the zest of tropical aromatics, making it an unforgettable centerpiece for any festive gathering.
🥗 Ingredients
The Pumpkin Vessel
- 1 large Moranga (Winter Squash/Kaboucha) (roughly 5-6 lbs, flat and round)
- 2 tablespoons Olive Oil (for rubbing)
- Salt and Black Pepper (to taste)
- Aluminum Foil (for wrapping)
The Shrimp and Marinade
- 2 lbs Large Shrimp (cleaned, deveined, tails removed)
- 1 Lime Juice (from 1 large lime)
- 4 cloves Garlic (minced)
- 1 teaspoon Salt
The Creamy Sauce
- 3 tablespoons Olive Oil
- 1 large Yellow Onion (finely diced)
- 4 medium Roma Tomatoes (seeded and finely chopped)
- 2 tablespoons Tomato Paste
- 200 ml Coconut Milk (one small bottle or half a can)
- 1/2 cup Heavy Cream
- 1 cup Brazilian Requeijão (or Cream Cheese) (spreadable consistency)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Wash the pumpkin thoroughly and dry it.
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2
Using a sharp knife, cut a lid off the top of the pumpkin. Remove the seeds and fibers from the inside using a large spoon until the interior is smooth.
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3
Rub the inside of the pumpkin with salt, pepper, and a little olive oil. Replace the lid, wrap the entire pumpkin tightly in aluminum foil, and place it on a baking sheet.
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4
Bake the pumpkin for 45-55 minutes. It should be tender but still firm enough to hold its shape. Check by piercing the flesh with a fork through the foil.
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5
While the pumpkin roasts, marinate the shrimp with lime juice, minced garlic, and salt. Let it sit for 15-20 minutes.
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6
In a large skillet, heat 2 tablespoons of olive oil over high heat. Sear the shrimp in batches for 1-2 minutes per side until they just turn pink. Remove and set aside (do not overcook).
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7
In the same skillet, add the remaining oil and sauté the onions until translucent. Add the chopped tomatoes and cook until they break down into a soft pulp.
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8
Stir in the tomato paste and red chili flakes, followed by the coconut milk and heavy cream. Simmer for 5-8 minutes until the sauce thickens slightly.
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9
Once the pumpkin is cooked, carefully remove it from the oven and discard the foil. Drain any excess liquid that may have pooled inside the pumpkin.
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10
Spread about 1/2 cup of the Requeijão (or cream cheese) all over the inside walls of the hot pumpkin.
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11
Stir the seared shrimp and the fresh cilantro/parsley into the warm tomato-coconut sauce. Taste and adjust seasoning with salt and pepper.
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12
Pour the shrimp mixture into the pumpkin. Top with the remaining Requeijão if desired.
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13
Return the filled pumpkin (without the lid) to the oven for another 10-15 minutes to allow the flavors to meld and the cheese to melt into the sauce.
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14
Carefully transfer the pumpkin to a serving platter. Garnish with more fresh herbs and serve immediately by scooping some of the pumpkin flesh out with each serving of shrimp.
💡 Chef's Tips
Choose a 'Moranga' pumpkin (Kaboucha) with a flat base so it sits steady on your platter. If you cannot find Brazilian Requeijão, mix 8oz of cream cheese with 2 tablespoons of heavy cream for a similar texture. Avoid overcooking the shrimp during the searing phase, as they will finish cooking inside the pumpkin. For a deeper flavor, use a spoon to scrape a little of the cooked pumpkin flesh into the sauce before serving. Ensure the pumpkin is not over-roasted in the first step; if it becomes too soft, it may collapse when filled.
🍽️ Serving Suggestions
Serve alongside fluffy white Brazilian rice to soak up the creamy sauce. Pair with 'Batata Palha' (potato sticks) for a traditional crunchy texture contrast. A crisp, chilled Sauvignon Blanc or a light Vinho Verde cuts through the richness beautifully. Offer a side of 'Farofa' (toasted cassava flour) for an authentic Brazilian touch. A simple green salad with a lime vinaigrette makes for a refreshing palate cleanser.