{"id":4131,"date":"2021-06-11T12:21:02","date_gmt":"2021-06-11T10:21:02","guid":{"rendered":"http:\/\/brasil.polardemo.it\/camarao-na-moranga-zucca-ripiena-di-gamberi\/"},"modified":"2021-06-12T07:15:28","modified_gmt":"2021-06-12T05:15:28","slug":"camarao-na-moranga-zucca-ripiena-di-gamberi","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=4131","title":{"rendered":"Camar\u00e3o na moranga (Prawns in Pumpkin)"},"content":{"rendered":"\r\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/strong><\/p>\r\n\r\n\r\n\r\n

\u201cCamar\u00e3o na moranga\u201d is a typical dish of the Brazilian coast, delicious and impressive for special occasions. The recipe, it seems, was invented around 1945 in Ubatuba, a town along the northern coast of state of S\u00e3o Paulo.
For over 20 years the Colony of Fishermen “Z-23” organizes in Bertioga (a town along the northern coast of state of S\u00e3o Paulo near Ubatuba) one of the most important Brazilian coastal cooking festivals (August weekends) – “A Festa do Camar\u00e3o na Moranga” – a great opportunity to try the countless versions of this wonderful dish.
Pumpkin is a Central American vegetable very common in Brazil. It is versatile and is used to make a infinite number of sweet and savory recipes.<\/p>\r\n\r\n\r\n\r\n


Ingredients<\/strong>
\u2022 3 Kg flat pumpkin (sweet pumpkin)
For the prawns in cream sauce:<\/strong>
\u2022 1 Kg medium prawns
\u2022 2 tablespoons olive oil
\u2022 2 tablespoons butter
\u2022 1 garlic clove chopped
\u2022 1 small onion chopped
\u2022 600 g tomato pur\u00e9e
\u2022 salt and ground pepper or chilli pepper
\u2022 1 bay leaf
\u2022 1 tablespoon all-purpose flour
\u2022 200 ml whipping (heavy) cream
\u2022 200 ml coconut milk
\u2022 500 g requeij\u00e3o or cheese cream
Garnish:<\/strong>
\u2022 large sized prawns
\u2022 salt
\u2022 2 tablespoons olive oil
\u2022 1 garlic clove
\u2022 50 ml cognac<\/p>\r\n\r\n\r\n\r\n

Preparation method<\/strong><\/p>\r\n\r\n\r\n\r\n

Preparation of the pumpkin:<\/strong><\/p>\r\n\r\n\r\n\r\n

    \r\n
  1. Wash the pumpkin and cut the “lid” to make the pumpkin into a “bowl”.<\/li>\r\n
  2. Scrape the inside with a spoon to remove seeds.<\/li>\r\n
  3. Bake the pumpkin at 120\u00b0C for about 1 hour, until the pulp is soft.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n

    Preparation of the prawns in cream sauce:<\/strong><\/p>\r\n\r\n\r\n\r\n

      \r\n
    1. Saut\u00e9 the onion and the garlic finely chopped in oil and butter.<\/li>\r\n
    2. Add the tomato pur\u00e9e, the bay leaf, salt, black pepper and cook for 2 minutes.<\/li>\r\n
    3. Add the peeled prawns and cook a few minutes.<\/li>\r\n
    4. Dissolve the flour in a little of coconut milk or whipping (heavy) cream.<\/li>\r\n
    5. Add the whipping (heavy) cream, the coconut milk and flour dissolved to the mixture, a little at a time, and stir frequently until the cream is thickened.<\/li>\r\n
    6. Season with salt and black pepper; remove and discard the bay leaf.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n

      To assemble the dish:<\/strong><\/p>\r\n\r\n\r\n\r\n

        \r\n
      1. Fill the baked pumpkin with the prawns in cream sauce and the cheese cubes.<\/li>\r\n
      2. Bake the filled pumpkin at 180\u00b0 C until the cheese has melted. It takes about 15 minutes.<\/li>\r\n
      3. Decorate the filled pumpkin with prawns saut\u00e9ed with olive oil and garlic and flamb\u00e9ed with cognac.<\/li>\r\n
      4. Pumpkin is not only a bowl but is part of the dish so, serve the pulp of the pumpkin with the prawns in cream sauce.To serve with white rice.<\/li>\r\n<\/ol>\r\n\r\n\r\n\r\n

        Yield: 4 – 6 servings.<\/p>\r\n\r\n\r\n\r\n


        Posted on: 11 November 2011<\/em><\/p>\r\n","protected":false},"excerpt":{"rendered":"

        CLICK HERE TO WATCH THE VIDEO \u201cCamar\u00e3o na moranga\u201d is a typical dish of the Brazilian coast, delicious and impressive for special occasions. The recipe, it seems, was invented around 1945 in Ubatuba, a town along the northern coast of state of S\u00e3o Paulo.For over…<\/p>\n","protected":false},"author":2,"featured_media":4080,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,55],"tags":[],"class_list":["post-4131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4131"}],"version-history":[{"count":4,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4131\/revisions"}],"predecessor-version":[{"id":4363,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/4131\/revisions\/4363"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/4080"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}