Camarão na Moranga — Shrimp in a Pumpkin
A Brazilian party centerpiece — creamy shrimp in requeijão and coconut milk, served inside a whole roasted pumpkin. Impressive, delicious, and surprisingly affordable.
15mPrep
55mCook
4Servings
360Calories
28gProtein
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Ingredients
- 1 kgsmall pumpkin (moranga)
- 400 gshrimp (peeled, deveined)
- 200 grequeijão (cream cheese)
- 150 mlcoconut milk
- 1 mediumonion
- 3 piecegarlic cloves
- 1 piecebell pepper (red)
- 30 gtomato paste
- 15 mlolive oil
- 5 gsalt
- 15 gcilantro
Ingredients
- 1 kg small pumpkin (moranga)
- 400 g shrimp (peeled, deveined)
- 200 g requeijão (cream cheese)
- 150 ml coconut milk
- 1 medium onion
- 3 piece garlic cloves
- 1 piece bell pepper (red)
- 30 g tomato paste
- 15 ml olive oil
- 5 g salt
- 15 g cilantro
Instructions
- Cut off the top of the pumpkin, scoop seeds. Brush inside with oil. Roast at 200°C for 45 minutes.
- Sauté onion, garlic, and pepper in olive oil until soft.
- Add shrimp and cook 3 minutes. Add tomato paste and coconut milk.
- Stir in requeijão until melted and creamy. Season well.
- Pour filling into the roasted pumpkin shell. Garnish with cilantro and serve tableside.