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Brazilian shrimp stuffed pumpkin (Camarão na Moranga)

Brazilian stuffed pumpkin recipe (Camarão na Moraga) is the perfect comfort fall Sunday dinner idea!

Brazilian shrimp stuffed pumpkin recipe (Camarão na Moranga)

Before starting this blog, Brazilian food meant one thing to me.

Meat.

Generous quantities of delicious, juicy grilled meat coming out of those big skewers onto my plate.

Especially beef. Yes, more beef, please!

Today, I want to share with you this amazing traditional Brazilian food recipe – Shrimp (Prawn) stuffed pumpkin, that Brazilians enjoy all year round!

Brazilian shrimp stuffed pumpkin (Camarão na Moranga)

Delicious, moist baked pumpkin filled with sautéed shrimp (prawn), onion, garlic, and fresh tomatoes!

I am going to tell you a little secret 🙂

I knew from my first bite that this dish will be on my Thanksgiving table!

Lucky me, my guests are not reading my blog…hopefully 🙂 and the surprise will not be ruined.

It is such a perfect dish to serve at any fall dinner party next to roasted stuffed turkey recipe or prawn risotto! You can never have enough seafood and rice 🙂

Brazilian shrimp stuffed pumpkin (Camarão na Moranga)

The traditional recipe uses a Brazilian ingredient requeijao, a loose, creamy cheese to be spread inside the scooped pumpkin prior to filling it with the seafood stew. In Brazil, they use Catupiry but here, in US it is quite difficult to find it.

What to use instead of Catupiry cheese?

Don’t worry! I have used cream cheese as a substitute and it turned out perfectly!

This Brazilian Shrimp (Prawn) stuffed pumpkin is really easy to make. Serve it over rice, trying to scoop out some moist pumpkin flesh too.

Give it a try! You are going to love it!

Brazilian shrimp stuffed pumpkin (Camarão na Moranga)

More stuffed pumpkin recipes that you’ll love

Brazilian shrimp stuffed pumpkin (Camarão na Moranga)

Brazilian shrimp stuffed pumpkin (Camarão na Moranga)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

Savory Stuffed Pumpkin with Shrimp. Perfect fall dinner recipe, these roasted whole stuffed pumpkins are so delicious! Perfect for Thanksgiving table. Serve with rice on side

Ingredients

  • 1 medium pumpkin
  • 4 tablespoons olive oil, divided
  • 1 pound wild caught large shrimp, prawn, cleaned and deveined
  • 1 medium onion, finely chopped
  • 1 jalapeño pepper, chopped
  • 2 garlic cloves, minced
  • 4 large ripe tomatoes, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 cup cream cheese
  • salt and pepper

Instructions

  1. Preheat oven to 350F/ 180C.
  2. Wash the pumpkin and cut off the top. Scoop out the flesh and remove all seeds. Wrap it in aluminum foil and place it onto a baking tray, cut-off side down. Bake for about 40-50 minutes, until it is nearly soft. Remove it from the oven and unwrap from alluminium foil. Set aside.
  3. In a large pan, heat olive oil on medium heat. Sauté the onion for 2-3 minutes, until golden. Add garlic, chopped jalapeño and cook for 3-4 minutes. Add shrimp to the pan and continue cooking for another minute. Add chopped fresh tomatoes, season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft, for approximately 5 minutes. Remove from heat and add fresh cilantro. Set aside.
  4. Using a spoon, spread the cream cheese inside the pumpkin, trying to coat all the inside area. Pour shrimp stew into the pumpkin and return to the oven. Bake for another 20 minutes, or until cheese melts and pumpkin becomes really soft inside. Remove from oven, sprinkle some more fresh cilantro on top. Serve warm with white rice on the side.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

What My Readers are Saying about my Brazilian Shrimp Stuffed Pumpkin Recipe and their True & Tried photos

“Turned out really good!!!” Bobby Hicks on Pinterest

“Before baking” Ashley on Pinterest

Avoid searching for this Brazilian shrimp stuffed pumpkin recipe later! Pin it here:

Brazilian shrimp stuffed pumpkin recipe

 

Joanna

Sunday 25th of July 2021

I’m a little confused. It says 4 tablespoon olive oil divided but where is the other portion to be used?

Bobby Hicks

Thursday 8th of October 2020

Turned out really well. I will be making this again!!

An International Look at Pumpkin: How It’s Prepared Around the World – Bainbridge Today

Tuesday 2nd of October 2018

[…] Camarao na Moraga (Shrimp Stuffed Pumpkin) […]

An International Look at Pumpkin: How It's Prepared Around the World | TimesDirect.tv

Tuesday 2nd of October 2018

[…] Camarão na Moraga (Shrimp Stuffed Pumpkin) […]

Mira

Thursday 5th of November 2015

Very creative and beautiful presentation!

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