Camarão na Moranga of Brazil
Prep Time25 mins
Cook Time1 hr 20 mins
Total Time1 hr 45 mins
Servings: 4 portions
Ingredients
- 1 medium Maxima squash (Moranga)
- 4 tbsp olive oil divided
- 1 lb wild caught large shrimp 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
- Preheat oven to 350F/ 180C.
- Wash the squash and cut off the top. Scoop out 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 aluminium foil. Set aside.
- 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.
- Using a spoon, spread the cream cheese inside the squash, trying to coat all the inside area. Pour shrimp stew into the squash and return to the oven. Bake for another 20 minutes, or until cheese melts and squash becomes really soft inside. Remove from oven, sprinkle some more fresh cilantro on top. Serve warm with white rice on the side.