Camarão na Moranga (Shrimp in Pumpkin Stew)

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200 degrees Celsius and carefully cut the top off 1 medium whole pumpkin, scoop out all the seeds and fibers, then rub the inside with 1 tablespoon of olive oil and a pinch of salt.

2. 2

   Place the prepared pumpkin on a baking sheet and bake for 45 minutes to 1 hour, or until the flesh is tender, then set aside to cool slightly.

3. 3

   In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté 1 large finely chopped onion and 2 minced garlic cloves for 3 minutes until fragrant.

4. 4

   Add 500 grams of peeled and deveined fresh shrimp to the skillet and cook for 2-3 minutes until they just turn pink, then remove the shrimp and set them aside.

5. 5

   To the same skillet, add 1 diced red bell pepper and 1 diced green bell pepper, cooking for 5 minutes until softened, then stir in 400 grams of canned diced tomatoes, 200 ml of coconut milk, and a pinch of salt and black pepper, simmering for 10 minutes.

6. 6

   Stir in 100 grams of cream cheese until fully melted and smooth, then return the cooked shrimp to the sauce along with 1 tablespoon of lime juice, 1/4 cup of chopped fresh cilantro, and 1/4 cup of chopped fresh parsley, cooking for an additional 2 minutes.

7. 7

   Carefully scrape about 1/2 cup of the tender pumpkin flesh from the inside walls of the baked pumpkin and mash it into the shrimp mixture, combining well.

8. 8

   Pour the entire shrimp and pumpkin stew mixture back into the hollowed-out baked pumpkin shell and serve immediately.