Shrimp Stuffed Pumpkin Brazil-Style
This creamy shrimp stew stuffed in a pumpkin comes from the coast of São Paulo, Brazil. Traditionally, it's name is Camarão na Moranga. Our version substitutes fragrant Meyer lemons for the usual lime for an eye-catching dish that goes perfectly with parties or buffets – or just a spectacular dinner at home.
Ingredients
- 2 pounds shrimp cleaned & deveined
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon smoked paprika
- 1 medium pumpkin abt 3-4 pounds
- 4 tablespoons olive oil
- 4 shallots chopped
- 6 cloves garlic minced
- 1 jalapeño pepper chopped
- 6 ripe Roma tomatoes chopped
- 2 Meyer lemons juice & zest
- Salt to taste
- Black pepper to taste
- 1 cup cream cheese
- 1 cup coconut milk
- 1/3 cup fresh cilantro chopped
Instructions
- In a bowl, combine 2 tablespoons of the olive oil with the rosemary, thyme, and the zest and juice of one Meyer lemon. Stir.
- Add the shrimp to the bowl, and toss to coat.
- Preheat the oven to 350ºF.
- With a sharp knife, cut a small circle along the top of the pumpkin, around the stem. It should be just big enough to reach inside and spoon out the stringy flesh and seeds. Discard them.
- Wrap the pumpkin in foil, and bake in the oven for about 30 to 40 minutes, until only just softened. (Too soft and it will collapse). Remove from the oven.
- While it’s cooking, make the shrimp stew.
- Heat the remaining oil in a large skillet. Sauté the shallots for 2 minutes, until fragrant.
- Add the minced garlic and jalapeño pepper, and continue to cook for another minute or two.
- Add the shrimp to the pan, and you can add the marinade with it, along with the remaining Meyer lemon zest.
- Cook the shrimp for about 3 to 4 minutes, stirring constantly.
- Next, add the chopped tomatoes and remaining Meyer lemon juice, and season with salt and pepper to taste.
- Cook and stir for about 5 to 8 minutes, until the tomatoes are softened.
- Stir in the coconut milk and cream cheese, and stir until the mixture is blended.
- Add the chopped cilantro.
- Return to the oven to bake for another 20 to 25 minutes, until bubbling.
- Serve hot with rice.
Notes
The traditional recipe uses a moranga, which is called Cinderella pumpkin in the US. You can also use a similarly sized squash or Kabocha pumpkin.
Tried this recipe?Let us know how it was!
