Festive Autumn
Welcome, November — A Month of Celebration and Gratitude
November is a time to gather with loved ones, celebrate life’s blessings, and give thanks for the special moments we share. And what better way to celebrate than with a delicious, heartwarming recipe.
This month, we’re bringing something truly special to your table: Brazilian Shrimp in a Roasted Pumpkin (Camarão na Moranga). Filled with creamy, flavorful shrimp and served inside a beautifully roasted pumpkin, this traditional Brazilian dish is as stunning as it is delicious — the perfect centerpiece for your Thanksgiving table or any festive autumn gathering.
Let’s welcome November with gratitude, warmth, and a little taste of Brazil!
Shrimp in a Roasted Pumpkin
A beloved Brazilian classic, this creamy shrimp dish combines tender shrimp, cassava, and coconut milk in a delicious blend of authentic Brazilian flavors. Perfect for a special lunch or dinner, it brings warmth, tradition, and a taste of Brazil to your table!
Ingredients
- 2.2 lbs (1 kg) peeled and deveined shrimp
- 1.5 lbs (700 g) cassava (also known as yuca)
- 1 can (200 ml) coconut milk
- 2 tomatoes, chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 5 garlic cloves, minced
- 2 tablespoons olive oil
- 5 pieces of cassava cooking water
- Juice of ½ lemon
- Fresh cilantro or parsley, to taste
- Salt and black pepper, to taste
Tip: You can easily replace the cassava with potatoes, or opt for a white sauce. Shrimp coated in a creamy white sauce are simply irresistible.
Instructions
1. Cook the Cassava
Peel the cassava, cut it into pieces, and cook in water until very tender. Remove the tough central fiber, then blend the cassava with a little of the cooking water until smooth and creamy.
2. Season the Shrimp
Season the shrimp with salt, black pepper, garlic, and lemon juice.
3. Prepare the Vegetable Base
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and tomatoes. Sauté for 3 minutes, then add the shrimp and cook for 10–15 minutes over low heat.
4. Make the Cream
Add the blended cassava and coconut milk to the pot. Stir well and simmer over low heat for 5 minutes, stirring occasionally to prevent sticking.
5. Add the Shrimp
Add the shrimp and vegetable to the cream, mixture, then finish with fresh cilantro or parsley.
Enjoy a taste of Brazil! This creamy, comforting shrimp dish is a wonderful way to bring the vibrant flavors of Brazilian cuisine to your table.
How to Prepare the Pumpkin
1. Prepare the Pumpkin
Wash the pumpkin thoroughly and cut a lid around the top. Remove all the seeds and stringy pulp with a spoon.
2. Season the Inside
Brush the inside of the pumpkin with butter or olive oil and season with a little salt.
3. Bake Until Tender
Wrap the pumpkin in aluminum foil and bake at 350°F for about 25- 30 minutes, or until the flesh is tender when pierced with a fork.
Tip: Be careful not to overbake the pumpkin. It should be tender enough to serve as a delicious edible bowl for your Shrimp in a Roasted Pumpkin, while still holding its shape.
Assembling the Stuffed Pumpkin
1. Loosen Some of the Pumpkin Flesh
Remove the pumpkin from the oven and gently scrape a little of the flesh from the sides, mixing it into the creamy shrimp filling.
2. Fill the Pumpkin
Spoon the creamy shrimp into the hollowed-out pumpkin, filling it generously.
The shrimp cream should be very hot, so you don’t need to put the pumpkin back in the oven.
Tip:
Place the pumpkin lid on top or serve it alongside the pumpkin for a beautiful presentation. Garnish with fresh cilantro or parsley and serve hot with white rice.
Food, to me, is one of the most beautiful things in the world.
It brings people together, awakens our senses, and turns simple moments into cherished memories.
Every dish tells a story, filled with flavor, love, and tradition.
I hope every recipe brings you joy, warmth, and a little taste of love.
