Camaro na Moranga, a pumpkin filled with shrimp from Brazil

Camaro na Moranga, a pumpkin filled with shrimp from Brazil

Camaro na Moranga, a pumpkin filled with shrimp from Brazil

 

The ideal cozy Sunday supper meal for fall is the Brazilian-style stuffed pumpkin (Camaro na Moraga).

Brazilian cuisine has only ever meant one thing to me before I started this blog.

Today, I want to share with you a delicious traditional Brazilian cuisine that Brazilians love to eat all year long: shrimp (or prawn) filled pumpkin.

Camaro na Moranga, a pumpkin filled with shrimp from Brazil

Delicious, moist baked pumpkin packed with fresh tomatoes, onions, garlic, and shrimp (prawn) in sauté!

The original recipe calls for the use of requeijao, a loose, creamy cheese from Brazil that is distributed within the scooped-out pumpkin before the seafood stew is added.
What can I substitute for Catupiry cheese?
Be at ease! It worked out nicely when I substituted cream cheese!

It’s quite simple to create this pumpkin filled with brazilian shrimp (prawn). Serve it with some juicy pumpkin flesh scooped out and serve it over rice.

Camaro na Moranga, a pumpkin filled with shrimp from Brazil

Savory Shrimp Stuffed Pumpkin. These roasted entire filled pumpkins are the ideal fall meal dish! ideal for a Thanksgiving dinner table. With rice on the side, serve

a medium pumpkin as an ingredient
split into 4 tablespoons of olive oil
1 pound of cleaned and deveined big wild shrimp and prawn
2 medium onion, diced finely
1 chopped jalapeno pepper

2 minced garlic cloves
4 big, ripe tomatoes, diced; 1/4 cup finely chopped fresh cilantro;
salt and pepper, one cup of cream cheese
Instructions
Set the oven to 180C/350F.
Cut off the top after washing the pumpkin. Remove all of the seeds by scooping out the flesh. It should be wrapped in foil and placed cut-off side down on a baking sheet. Bake for 40 to 50 minutes, or until almost soft. Unwrap it from the aluminum foil after taking it out of the oven. Place aside.

Olive oil should be heated in a big pan over medium heat. The onion should be yellow after 2-3 minutes of sautéing. Cook for 3–4 minutes after adding the garlic and chopped jalapenos. Cook for a further minute after adding the shrimp to the pan. Season with salt and pepper and add the chopped fresh tomatoes. Cook for about 5 minutes, stirring periodically, or until tomatoes are tender. Add fresh cilantro after removing from the heat. Place aside.
Spread the cream cheese inside the pumpkin with a spoon, making sure to cover the entire interior space. Return the pumpkin to the oven after adding the shrimp stew. 20 more minutes of baking is required to melt the cheese and completely soften the pumpkin. After removing from the oven, top with additional fresh cilantro. with heated white rice.Serve hot with a serving of white rice.