Camarão na Moranga: Shrimp in Pumpkin

If you’ve been to one of my classes or read my previous blogs, you probably know that South American cuisine is one of my favorite topics. There’s something about the bold, fresh flavors and comforting dishes that really draws me in. That’s why I’m so excited to share one of my favorite Brazilian dishes with you: Camarão na Moranga, or Shrimp in Pumpkin.

Before we dive into the recipe, I want to share some exciting news. I’ve created a new Peruvian cooking class that will start at The Chopping Block in January 2025. The first session of The Peruvian Plate is on January 3rd, and there will be another on January 25th. If you’ve enjoyed exploring dishes like this one with me, you’ll love learning about the incredible flavors of Peru in our new class. 

Now, let’s talk about Camarão na Moranga. This dish is a classic from the coastal regions of Brazil, where shrimp is abundant and cooking in a pumpkin adds a beautiful twist. The pumpkin acts as both the serving vessel and a key part of the dish. The roasted flesh blends into the creamy shrimp stew, creating a combination that’s sweet, savory, and satisfying.

To make Camarão na Moranga, you hollow out a pumpkin, roast it until it’s tender, and then fill it with a rich shrimp stew. The stew is made with onions, garlic, tomatoes, stock, and cream, and it’s seasoned with lime juice, parsley, and Parmesan. The flavors come together beautifully, and as you scoop out the stew, you can scrape bits of the pumpkin into each bite. It’s a perfect dish for a cold winter day.

This dish isn’t just delicious; it’s also a showstopper. Serving the stew inside the pumpkin makes for an impressive presentation, whether you’re cooking for your family or hosting friends. It’s also flexible. You can swap the shrimp for other seafood or even make it vegetarian by using vegetables and vegetable stock instead of shrimp and fish or chicken stock.

Camarão na Moranga

Scroll down for a printable version of this recipe

Yields: 2-3 

Prep time: 20 minutes

Cook time: 90 minutes

For the Pumpkin Bowl:

1 large Kabocha squash or sugar pumpkin

2 Tablespoons olive oil

1/4 medium onion

2 cloves garlic

Salt, to taste

For the Shrimp Stew:

1/2 lb (U31-40) shrimp, peeled, deveined, tails removed

4 Tablespoons olive oil, divided

1 medium onion, diced

3 cloves garlic, minced

3 Roma tomatoes, diced

2 Tablespoons all-purpose flour

12 oz fish or chicken stock

4 oz heavy cream

Juice of 1-2 limes (to taste)

1/4 cup chopped fresh parsley

Salt and pepper, to taste

1/3 cup freshly grated Parmesan

Prepare the Pumpkin Bowl:

1. Preheat your oven to 375°F (190°C).

2. Using a sharp paring knife, cut the top off the squash to form a lid. Scoop out the seeds and stringy parts.

3. In a food processor, blend 2 Tablespoons olive oil, 1/4 of the onion, and 2 cloves of garlic into a paste.

4. Brush the paste all over the inside of the pumpkin and lightly season with salt.

5, Place the pumpkin on a baking sheet and roast for 40-50 minutes, or until the sides are softened.

Cook the Shrimp:

6. Heat 2 Tablespoons olive oil in a large sauté pan or Dutch oven over medium heat.

7. Add the shrimp and cook until just plump and opaque, about 2-3 minutes. Do not overcook.

8. Remove the shrimp from the pan and set aside.

Prepare the Stew:

9. Add the remaining 2 Tablespoons olive oil to the same pan.

10. Sauté the diced onion until translucent, about 4-5 minutes.

11. Add the minced garlic and cook until fragrant, about 30-60 seconds.

12. Stir in the diced tomatoes and cook until softened and juices are released, about 5 minutes.

13. Sprinkle in the flour and stir to combine, cooking for 1 minute to remove the raw flour taste.

14. Gradually add the stock, stirring constantly to prevent lumps, and cook until thickened, about 3-4 minutes.

15. Stir in the heavy cream, chopped parsley, lime juice, and season with salt and pepper to taste

Combine and Serve:

16. Return the cooked shrimp to the stew and stir to combine.

17. Ladle the hot shrimp stew into the warm, roasted pumpkin.

18. Garnish with freshly grated Parmesan, parsley leaves, and pickled shallots if desired.

19. Serve hot, scraping bits of the pumpkin flesh into the stew as you eat. Optionally, serve over steamed white rice.

I hope you’ll try making Camarão na Moranga at home. It’s one of those dishes that feels special but is simple enough to prepare. And if you’re as excited about South American cuisine as I am, join me at The Chopping Block in January for our new Peruvian cooking class. I can’t wait to see you there and share more recipes with you!

• Register for The Peruvian Plate on Friday, January 3 at 6pm
• Register for The Peruvian Plate on Saturday, January 25 at 6pm

Yield: 2-3

Author: Trevor Olsen

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Camarão na Moranga

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

For the pumpkin bowl

• 1 large Kabocha squash or sugar pumpkin
• 2 Tablespoons olive oil
• 1/4 medium onion
• 2 cloves garlic
• Salt, to taste

For the shrimp stew

• 1/2 lb (U31-40) shrimp, peeled, deveined, tails removed
• 4 Tablespoons olive oil, divided
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 Roma tomatoes, diced
• 2 Tablespoons all-purpose flour
• 12 oz fish or chicken stock
• 4 oz heavy cream
• Juice of 1-2 limes (to taste)
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• 1/3 cup freshly grated Parmesan

Instructions

1. Preheat your oven to 375°F (190°C).
2. Using a sharp paring knife, cut the top off the squash to form a lid. Scoop out the seeds and stringy parts.
3. In a food processor, blend 2 Tablespoons olive oil, 1/4 of the onion, and 2 cloves of garlic into a paste.
4. Brush the paste all over the inside of the pumpkin and lightly season with salt.
5. Place the pumpkin on a baking sheet and roast for 40-50 minutes, or until the sides are softened.
6. Heat 2 Tablespoons olive oil in a large sauté pan or Dutch oven over medium heat.
7. Add the shrimp and cook until just plump and opaque, about 2-3 minutes. Do not overcook.
8. Remove the shrimp from the pan and set aside.
9. Add the remaining 2 Tablespoons olive oil to the same pan.
10. Sauté the diced onion until translucent, about 4-5 minutes.
11. Add the minced garlic and cook until fragrant, about 30-60 seconds.
12. Stir in the diced tomatoes and cook until softened and juices are released, about 5 minutes.
13. Sprinkle in the flour and stir to combine, cooking for 1 minute to remove the raw flour taste.
14. Gradually add the stock, stirring constantly to prevent lumps, and cook until thickened, about 3-4 minutes.
15. Stir in the heavy cream, chopped parsley, lime juice, and season with salt and pepper to taste
16. Return the cooked shrimp to the stew and stir to combine.
17. Ladle the hot shrimp stew into the warm, roasted pumpkin.
18. Garnish with freshly grated Parmesan, parsley leaves, and pickled shallots if desired.
19. Serve hot, scraping bits of the pumpkin flesh into the stew as you eat. Optionally, serve over steamed white rice.

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