Entree: Brazil – Espirito Santo – Camarão na Moranga (Creamy shrimp cooked in a spiced tomato-cream sauce and served inside a roasted moranga pumpkin)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 5 min

Total 1 hr 30 min

Ingredients

- 1 whole moranga pumpkin, about 4 lb (1.8 kg)
- 2 tbsp (30 ml) olive oil
- 6 tbsp (90 g) unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) heavy cream
- 6 oz (170 g) requeijão or cream cheese
- 2 lb (900 g) large shrimp, peeled and deveined (about 20–24 shrimp)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) cachaça or white wine (optional)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper or to taste
- 1/2 cup (75 g) grated Parmesan or Minas cheese for topping
- 1 lime, cut into wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Slice a thin lid off the top of the moranga and scoop out seeds and strings, leaving a clean cavity; reserve seeds if desired for roasting.
2. Brush the inside and outside of the pumpkin with 1 tbsp (15 ml) olive oil and season lightly with salt. Place the pumpkin and its lid on a baking sheet and roast 35–45 minutes until the flesh is tender but pumpkin still holds shape. Remove and set aside.
3. In a large skillet over medium heat, melt 4 tbsp (60 g) butter with 1 tbsp (15 ml) olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and red bell pepper and cook 3–4 minutes until softened.
4. Stir in tomato paste and cook 1 minute, then add crushed tomatoes, smoked paprika, cumin, cayenne, and salt and pepper. Simmer 5 minutes to thicken slightly.
5. Reduce heat to low and stir in heavy cream, requeijão (or cream cheese), and cachaça or wine if using, blending until smooth. Taste and adjust seasoning.
6. Increase heat to medium-high, add the shrimp and cook just until pink and opaque, about 2–3 minutes (do not overcook). Remove from heat and fold in chopped cilantro and remaining 2 tbsp (30 g) butter for sheen.
7. Spoon the shrimp mixture into the roasted pumpkin cavity. Sprinkle grated Parmesan or Minas cheese over the top, replace the pumpkin lid, and return to the oven for 10–12 minutes until heated through and cheese is melted.
8. Remove from oven, let rest 5 minutes. Serve the filled pumpkin at the table with lime wedges and steamed white rice or farofa on the side.