Moranga has shrimp (Brazilian Shrimp Stuffed Pumpkin)

Moranga has shrimp (Brazilian Shrimp Stuffed Pumpkin)

Moranga has shrimp (Brazilian Shrimp Stuffed Pumpkin)

A typical Brazilian delicacy from the coast of So Paulo is called camaro na moranga, or Brazilian Shrimp Stuffed Pumpkin. This gorgeous dish, which is creamy and shrimp-y, begs to be a lovely centerpiece at your upcoming celebration!

Ingredients
Let’s look at the ingredients we’ll need to prepare this cuisine!

We’ll need 2 pounds of raw, medium or big, white or pink shrimp.

AROMATICS — This recipe calls for 2 onions and 4 garlic cloves! Since we won’t be using any other spices than black pepper, we need as much flavor as we can obtain.

SEASONING – To season the shrimp, use salt, black pepper, and lime juice. As the dish cooks, add additional salt and pepper to taste.

TOMATOES – I like to use finely diced fresh Roma tomatoes, but if you’d like, you may use a can of crushed tomatoes.

I use all-purpose flour as a thickening agent, but cornstarch can be used if you need to avoid gluten.

DAIRY – For incredibly creamy results, we’ll use both milk AND cream! However, you may eliminate the cream to reduce the amount of calories in this recipe. Before putting it in the oven, I also like to add a layer of grated parmesan cheese for a lovely gratin effect.

HERBS — I use cilantro, although other folks like parsley (or a combination of both).

In a bowl, thawed shrimp.

Purchase of shrimp
Shrimp come in a variety of sizes and varieties at the grocery shop. That may be rather terrifying, whether it has a head or not, a shell or not, a vein or not, a tail or not.

Go directly to the frozen aisle to get your shrimp unless you live near the beach and have access to a fantastic fish market that offers fresh seafood right off the boat.

Contrary to common belief, frozen shrimp is typically fresher than “fresh” shrimp. Shrimp caught by fishermen are immediately thrown onto ice, where they quickly get frozen after emerging from the water.

At the fish counter, do you see a display of “fresh” shrimp? Most likely, those are the identical frozen shrimp that were defrosted at the supermarket. Furthermore, it’s impossible to determine how long they have been there, losing freshness hour by hour.

Keep it at medium or big size. Instead of just one or two large shrimp, you want a lot of shrimp in every ladle of the stew.

Make sure you avoid purchasing precooked shrimp because they are nearly always overdone, making them tasteless and rubbery.

How can frozen shrimp be thawed?
Before using your frozen shrimp in this dish, you need defrost it first!

Simply put them in a colander and defrost them out in cold water to achieve that. Alternately, you might allow them to thaw in a dish of ice water.

After that, dry them off with a paper towel and use right away since as they sit, they start to lose their freshness.

Making Shrimp in Moranga: A Recipe
Here is my recipe for shrimp in Morang. The printable (and more detailed) version of the recipe may be found as usual at the bottom of this page.

Step 1 is to roast and prep the pumpkin.
Clean and dry the pumpkin.
Remove the top and remove the seeds and stringy section. (Tip: Toasted seeds make a delicious snack!)
Process (or muddle) an onion, a few garlic cloves, some olive oil, salt, and pepper to create a paste.
The interior of the pumpkin should be covered in this mixture. Olive oil should be applied outside.

Bake at 350°F for 45–50 minutes, or until it begins to soften, wrapped in foil. Take out of the oven, then set aside.

MAKE THE SHRIMP STEW IN STEP 2.
Add plenty of lime juice, salt, and pepper to the shrimp.
Sautéing the shrimp in olive oil that has been heated over medium-high heat in a big Dutch oven. Avoid overcooking! Take out and place in the platter.
Sauté the onion and garlic, adding extra oil if necessary.
Fresh tomatoes should be added and cooked, gently stirring, until tender.
Flour should be added and combined. After that, stir in the milk and heat through until thick.
Add the heavy cream and parsley, then stir. To blend, add the shrimp back in.

cream cheese-covered pumpkin
Prior to being baked, shrimp in Moranga.
Fresh-out-of-the-oven shrimp in Moranga.
Step 3 is to fill and bake the pumpkin.
Make sure the cream cheese is melted before spreading it inside the pumpkin.
The creamy stew should be added.
Bake for 15-20 minutes, or until the cheese is brown and the pumpkin is mushy, finishing with freshly grated parmesan.
Serve after adding additional parsley to the garnish!Two separate portions of rice and shrimp stew from Brazil are shown being served.

In Moranga, how to prepare shrimp
Even while this dish may serve as a meal on its own, it frequently comes with white rice and potato straws (fried grated potatoes).

I like to top it with more chopped parsley, though it’s not required. Additionally, if you want to go above and above, you might purchase and prepare huge prawns to garnish the pumpkin’s sides.

Make careful to dig deep with your serving spoon when presenting so that both the shrimp stew and part of the pumpkin flesh are included!

na Moranga Amaro (Brazilian Shrimp Stuffed Pumpkin)

A typical Brazilian delicacy from the coast of So Paulo is called camaro na moranga, or Brazilian Shrimp Stuffed Pumpkin. This gorgeous dish, which is creamy and shrimp-y, begs to be a lovely centerpiece at your upcoming celebration!

INGREDIENTS

One big, 8–9–pound Kabocha or Cinderella pumpkin, completely cleaned and dried
6 tablespoons of extra virgin olive oil, divided, along with

1 1/2 big onions,

4 cloves of chopped garlic, and
To taste, add salt and freshly ground pepper.
2 pounds of uncooked, big or medium shrimp with the heads and tails removed

deveined and peeled
one lime’s juice
2 tablespoons of flour and 5 chopped Roma tomatoes
Whole milk, 1 cup
50 ml of thick cream
Fresh parsley, chopped, to equal 1/3 cup plus 2 teaspoons.
1 pound 2 blocks softened cream cheese
freshly grated Parmesan cheese, 1/3 cup

INSTRUCTIONS
Set the oven to 350°F.
Carefully cut around the pumpkin stem’s outline with a sharp paring knife. You should dig a hole that is large enough to allow you to reach inside. Take out the seeds and stringy parts and throw them away.

Combine 1/2 an onion, 2 cloves of garlic, 2 tablespoons of extra virgin olive oil, salt, and pepper in the food processor (or a mortar and pestle). Process until the mixture resembles paste. The interior of the pumpkin should be covered with that mixture.
Apply 1 tablespoon of olive oil to the pumpkin’s outside. Close the top portion and roast the pumpkin for 45 to 50 minutes, or until it begins to soften. Take out of oven and set aside, discarding or saving the top for decorating.

Prepare the shrimp stew while the pumpkin roasts. Start by liberally sprinkling the shrimp with salt, pepper, and lime juice.
2 tablespoons of olive oil are heated over medium-high heat in a large Dutch oven. Once heated, add the shrimp and cook for 2 to 3 minutes on each side. Don’t overcook it, please! Remove and reserve (along with any released juices).

Turn down the heat to medium and, if necessary, wipe the pot. Once heated, add a further tablespoon of olive oil and cook the remaining chopped onion and garlic for two to three minutes, or until transparent.
Cook the chopped tomatoes for 6 to 8 minutes, stirring regularly, until tender. Add salt and pepper to taste.
Flour should be added and mixed thoroughly.
For about 5 minutes, while continually stirring, add the milk and heat until thickened.
Add the heavy cream and 1/3 cup minced parsley once the mixture has thickened to the desired consistency.

Stirring to mix, add the shrimp (along with liquids) back to the saucepan. If necessary, taste and adjust the seasoning. Reserve after removing from heat.
To remove any extra liquid, use a paper towel to wipe the inside of the pumpkin.
Inside the pumpkin, cover the bottom and sides with cream cheese.
Bake the pumpkin for 15 to 20 minutes, or until it is soft and the parmesan cheese is bubbling and golden on top. Fill the pumpkin with the shrimp stew.
Serve over white rice and garnish with the remaining parsley.

NOTES \sShrimp
The freshest shrimp you can get can be purchased frozen if you don’t live near the ocean and don’t have access to a decent seafood market. Shrimp in this dish might be pink or white.
You may also purchase a few huge, head-on, skin-on prawns and prepare them just for the purpose of later decorating the pumpkin.
Pumpkin Use either a Cinderalla pumpkin or a Kabocha pumpkin for this dish. Big orange commercial pumpkins aren’t as delicious and are best reserved for carving into Halloween decorations.

Instead of using a giant pumpkin, you might prepare this meal in numerous smaller ones.
tomatoes
You may substitute a 14-ounce can of chopped tomatoes if you don’t have access to excellent tomatoes during the off-season (fall). San Marzano, please!
Plan ahead
Since shrimp can become rubbery when overdone, I do not advise cooking this meal in advance. However, you might roast the pumpkin the day before. However, make sure the pumpkin is sufficiently cooked before placing it in the oven with the stew, which will probably result in a longer baking time.

leftovers
Remove the stew into an airtight container to keep any leftovers. After that, remove as much pumpkin flesh as you can and store it in the stew. Throw away the pumpkin.
The leftovers may be stored for up to three months or kept fresh in the refrigerator for up to three days.