Brazilian Shrimp Bobó in Stuffed Pumpkin
A delicious traditional Brazilian dish revisited with elegance. Succulent shrimp coated in creamy cassava puree, enhanced by an exotic coconut milk and spice sauce, served spectacularly in a moranga pumpkin. A perfect harmony between land and sea.
🛒 Ingredients
4 servings
- 1 Moranga pumpkin (or sugar pumpkin)
- 18 oz fresh shrimp
- 21 oz cassava (yuca)
- 1 2/3 cups coconut milk
- 2 onions
- 3 cloves garlic
- 2 tomatoes
- 0.7 oz ginger
- 4 tbsp olive oil
- 2 tbsp butter
- 0.5 tsp saffron
- 1 bunch fresh cilantro
- 2 tbsp lemon juice
- salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Prepare the pumpkin: cut off the top to create a lid, remove the seeds and inner pulp while keeping the rind intact.
- 2
Cook the peeled and cubed cassava in salted water for 20-25 minutes. Mash into a creamy puree with the coconut milk and butter.
- 3
In a Dutch oven or heavy pot, sauté the onions, garlic, and ginger in the olive oil.
- 4
Add the chopped tomatoes and saffron, and let simmer for 5 minutes.
- 5
Add the cleaned shrimp and cook for 3-4 minutes. Season with salt, pepper, and lemon juice.
- 6
Gently fold the cassava puree into the shrimp mixture.
- 7
Bake the pumpkin in the oven at 356°F for 15-20 minutes until tender.
- 8
Fill the cooked pumpkin with the bobó mixture.
- 9
Garnish with fresh cilantro and serve immediately.
💡 Chef's Tip
Hollow out the pumpkin slightly to maintain its structure. Prepare the cassava and sauce in advance, and reheat before filling. Use large shrimp for visual impact. The rich coconut milk enhances the exotic flavors.
