Brazilian Shrimp Stuffed Pumpkin (Camarão na Moranga) (submitted by Dennis Santo Tomas) A traditional Brazilian soup with shrimp in a cream sauce, stuffed into a pumpkin and baked.
INGREDIENTS: • • • • • • • • • • • •
1 medium pumpkin 1 1/2 pounds medium shrimps, peeled and deveined 1 onion, finely chopped 2 garlic cloves, finely minced 3 tablespoons olive oil 1 cup tomato sauce 1 1/2 cups cream cheese 1/2 cup whipping cream 1 tablespoon wheat flour 2 tablespoons milk 2 tablespoons fresh chopped parsley Salt and pepper
DIRECTIONS: Wash and scrub the pumpkin well. Cut the top off to a cover shape; remove all the seeds. Wrap the pumpkin with aluminum foil; place in a baking pan and put it in preheat oven to 350 degrees F. Cook it until when you stick a toothpick in and it is soft. Set aside. Season shrimps with salt and minced garlic. In a saucepan heat olive oil, sauté onion until transparent. Add tomato sauce and cook for 10 minutes. Stir in flour dissolved in the milk. Add shrimps and cook for around 7 minutes. Add whipping cream and parsley. Correct the salt if necessary and season with pepper. Distribute the cream cheese with a spoon into the pumpkin, then pour the shrimp cream inside it. Sprinkle a handful of Parmesan cheese on top. Bring the pumpkin back to oven (wrapped with aluminum foil to avoid that the skin of the pumpkin gets scorched). Bake it at 350 degrees F for 20 minutes. Serve it with rice.