Recipe by: Maria Fernanda de Genaro

Source: Mix of Maria’s grandma’s and aunt’s helper recipes

Serves: 6


  • 1 medium pumpkin (or 6 mini pumpkins)
  • 1 kg large shrimp, shelled, deveined and tail-less (note weight is after shells removed)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp coriander, chopped*
  • ½ Tbsp green onion chopped*
  • 2 cups tomatoes, diced (can use canned)
  • 300 g requeijão cremoso (brazilian processed cream cheese, similar to: cheese spread**)
  • 1 Tbsp salt
  • 1 red chilli. chopped*
  • 4 Tbsp olive oil
  • 4 Tbsp thick cream, without serum




Preheat the oven to 180 C (350 F)

  • Wash the pumpkin and make a hole on the top (size that you can easily use a big spoon to clean it).
  • Clean all the seeds and wrap with aluminium foil.
  • Set on a baking sheet with the hole down.
  • Bake it for approximately 40 to 45 minutes (or until it is soft). It is ready when you can make small holes with a fork.
  • Use part (1 tablespoon) of requeijao (cheese spread) to spread inside the pumpkin.
  • On a skillet heat the olive oil over medium heat and sauté the onion and garlic.
  • Add the diced tomatoes, shrimps, salt and pepper.
  • Cover and let it cook for 5 mins.
  • Add the rest of requeijao (cheese spread) and cream, and stir.
  • Add the coriander and green onions, and stir.
  • Taste, and if necessary add salt and pepper.
  • Fill the pumpkin with this sauce.
  • Close the pumpkin and bake for another 10 mins.
  • Serve with rice.

Download PDF here: Brazilian Camarão na Moranga (Pumpkin Shrimps) Maria Fernanda de Genaro