Camarão na MorangaShrimp in Pumpkin

A coastal festive dish.

• 8 servings (300 g each)
• Cook 50 mins
• Sudeste

Camarão na Moranga is a festive coastal dish where a whole Kabocha pumpkin (moranga) is roasted, filled with sautéed shrimp folded into a rich tomato, cream, and catupiry cheese sauce, and baked until tender.

Ingredients

• •1 unit (approx. 2.5 kg) Whole Kabocha/Moranga Pumpkin — Roasting Vessel & Sweet Starch
• •800 g Medium Raw Shrimp (Peeled & Cleaned) — Primary Delicate Protein Base
• •250 g Cream Cheese (Catupiry / Requeijão) — Rich Interior Wall Coating
• •200 ml Heavy Cream (35% Fat) — Cream Sauce Base
• •200 g Tomato Passata — Acidity & Color Accent
• •150 g Yellow Onion (Fine Diced) — Aromatic Base
• •15 g Fresh Garlic (Minced) — Aromatic Base
• •20 ml Fresh Lime Juice — Citrus Marinade
• •30 ml Extra Virgin Olive Oil — Sautéing Lipid
• •20 g Fresh Cilantro (Chopped) — Herbal Finish
• •12 g Fine Sea Salt & White Pepper — Seasoning

Method

1. Cut a circularCut a circular lid out of the pumpkin top and scoop out seeds and fibers
2. Brush the interiorBrush the interior with olive oil, season with salt, wrap tightly in aluminum foil, and bake cap-side down at 180°C for 50 minutes until tender when pierced with a fork
3. Line the insideLine the inside of the warm, hollowed pumpkin with catupiry cheese
4. Marinate cleaned shrimpMarinate cleaned shrimp in lime juice, salt, and pepper for 10 minutes
5. In a skilletIn a skillet, sauté onions and garlic in olive oil until translucent
6. Add tomato passataAdd tomato passata and heavy cream, bringing to a low simmer
7. Add shrimp andAdd shrimp and cook for 3 minutes just until pink
8. Fold in choppedFold in chopped cilantro, then pour the hot shrimp mixture into the cheese-lined pumpkin
9. Replace the pumpkinReplace the pumpkin lid and bake at 180°C for an additional 15 minutes
10. Serve at theServe at the table by scooping portions of roasted pumpkin flesh along with the creamy shrimp sauce

Questions