Brazilian Shrimp Stuffed Pumpkin – Camarão na Moranga

Brazilian Shrimp Stuffed Pumpkin – Camarão na Moranga

A cozy Brazilian dish featuring shrimp in creamy curried tomato sauce, baked inside a sweet roasted pumpkin. Perfect for fall gatherings and comfort food lovers.

Recipe - Yaletown

Prep Time20 Minutes

Servings4

Cook Time70 Minutes

Ingredients

1 baking pumpkin

4 tbsp olive oil, divided

2 lb large shrimp, cleaned and deveined

1 lime

1 medium onion, finely chopped

1 jalapeño pepper, chopped

2 garlic cloves, minced

4 large tomatoes, chopped

¼ cup cilantro, finely chopped

1 cup cream cheese

1 cup cheddar cheese, shredded

2 tbsp curry powder

Salt and pepper, to taste

Directions

Preheat oven to 350°F (175°C).
Cut off the top of the pumpkin and scoop out seeds. Rinse and dry.
Toss shrimp with lime juice and salt. Set aside.
Wrap pumpkin in foil, roast cut side down for 50 minutes.
Sauté onion in 2 tbsp olive oil until golden. Add shrimp, garlic, jalapeño; cook 2–3 minutes.
Add tomatoes, cook until soft. Stir in cream cheese, half the cheddar, curry powder, and cilantro.
Fill roasted pumpkin with shrimp mixture. Top with remaining cheddar. Bake 20 minutes.
Garnish with cilantro. Serve hot with rice.

20 minutes

Prep Time

70 minutes

Cook Time

Servings

Directions

Preheat oven to 350°F (175°C).
Cut off the top of the pumpkin and scoop out seeds. Rinse and dry.
Toss shrimp with lime juice and salt. Set aside.
Wrap pumpkin in foil, roast cut side down for 50 minutes.
Sauté onion in 2 tbsp olive oil until golden. Add shrimp, garlic, jalapeño; cook 2–3 minutes.
Add tomatoes, cook until soft. Stir in cream cheese, half the cheddar, curry powder, and cilantro.
Fill roasted pumpkin with shrimp mixture. Top with remaining cheddar. Bake 20 minutes.
Garnish with cilantro. Serve hot with rice.