Stuffed Pumpkin Recipe (Camarao Na Moranga)
Try this Brazilian stuffed pumpkin recipe on a chilly Fall evening: tender shrimp stew served spectacularly in a perfectly roasted pumpkin.
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Cooking tools:
- Oven
- Aluminum foil
- Saucepan
- Stove
- Whisk
- Ladle
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
- Spoon
- Spatula
Ingredients
- One large Cinderella, kabocha, or other round roasting squash (8 lbs is good)
- 1 large onion, diced
- 3 cloves garlic, minced
- Extra virgin olive oil
- Kosher salt
- 1 fresh lime
- Freshly ground black pepper
- 1 can stewed tomatoes
- 2 tbsp all purpose flour
- 1 cup fish stock
- 1/2 cup unsweetened coconut milk
- 2 lbs medium or large shrimp (raw/thawed, deveined, heads and tails discarded)
- Fresh parsley
- 3 oz grated parmesan cheese
- 8 oz Brazilian cream cheese (you can substitute American)
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