camarão na moranga shrimp stuffed pumpkin


  • 1 pumpkin
  • 2 pounds of raw, medium or large (you can separate 3 large shrimps to decorate the pumpkin at the end)
  • 1 yellow onions chopped
  • 4 cloves of garlic chopped
  • ½ lime juice
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 2 tomatoes chopped
  • 1 cup of milk
  • ½ cup heavy whipping cream or cream cheese
  • 1 tbsp flour
  • Parsley
  • Cilantro
  • Parmesan cheese



Step 1 – How to prepare and roast the pumpkin

Wash and dry the pumpkin. Cut the top off and scoop out the stringy part and seeds.

Make a paste with chopped onion, some garlic cloves, a little bit of olive oil, and salt and pepper.

Rub this paste all over the inside of the pumpkin. Rub the outside with olive oil.

Wrap in foil and bake at 350ºF for 45-50 minutes, or until it is starting to get soft. Remove from the oven and reserve.


Step 2 – How to make the shrimp stew

Season shrimp generously with lime juice, salt and pepper.

Heat olive oil, over medium-high heat, and sauté the shrimp. Remove and reserve in a plate.

Add some more oil if needed, and sauté the onion and garlic.

Stir in the fresh tomatoes and cook, stirring occasionally, until soft. Add flour and mix to incorporate. Then, add the milk and cook until thickened.

Stir in the heavy cream and chopped parsley. Return the shrimp and mix to combine.


Step 3 – How to fill the pumpkin and bake

Spread the soften cream cheese inside the pumpkin.

Fill with the creamy stew.

Top with freshly grated parmesan and bake for 15-20 minutes, or until the pumpkin is soft and the cheese is golden.

Garnish with more chopped parsley and serve!

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