Camarão na moranga from FUSÃO - Untraditional Recipes Inspired by Brasil (page 154) by Ixta Belfrage

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ghee or coconut oil and paprika for red palm oil.

  • emily_wrcimf on May 10, 2026

    so delicious - due to the size of my oven i couldn’t cook this in the pumpkin, so i made it into a stew on the stovetop. Flavours were delicious and so balanced.

  • metacritic on December 06, 2025

    This was good and absolutely evoked echoes of Brazilian and West African dishes I've eaten. The shrimp were perfectly cooked, which was a worry given that they are subject to a little over 10 minutes of heat. The pumpkin was a bit dry, which i find to be the case with some kobucha squash, but the flavors were good. A simple but quite beautiful dish. I am not driven to make this again but will probably try a second time. I think the note of serving this with a pickled dish is just right. I used little pickled biquinho peppers I had made in the summer.

  • Charlotte_vandenberg on November 08, 2025

    This shrimp and coconut milk dish served in a roasted pumpkin was absolutely divine. The flavors were perfectly balanced—creamy, aromatic, and just the right touch of sweetness from the pumpkin. Paired with brown rice and Surinamese pickled cucumber, it made for a vibrant and satisfying meal. The recipe worked flawlessly and will definitely be a repeat in our kitchen. Highly recommended!

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