This creamy shrimp stew stuffed in a pumpkin comes from the coast of São Paulo, Brazil. Traditionally, it's name is Camarão na Moranga. Our version substitutes fragrant Meyer lemons for the usual lime for an eye-catching dish that goes perfectly with parties or buffets - or just a spectacular dinner at home.
In a bowl, combine 2 tablespoons of the olive oil with the rosemary, thyme, and the zest and juice of one Meyer lemon. Stir.
Add the shrimp to the bowl, and toss to coat.
Preheat the oven to 350ºF.
With a sharp knife, cut a small circle along the top of the pumpkin, around the stem. It should be just big enough to reach inside and spoon out the stringy flesh and seeds. Discard them.
Wrap the pumpkin in foil, and bake in the oven for about 30 to 40 minutes, until only just softened. (Too soft and it will collapse). Remove from the oven.
While it's cooking, make the shrimp stew.
Heat the remaining oil in a large skillet. Sauté the shallots for 2 minutes, until fragrant.
Add the minced garlic and jalapeño pepper, and continue to cook for another minute or two.
Add the shrimp to the pan, and you can add the marinade with it, along with the remaining Meyer lemon zest.
Cook the shrimp for about 3 to 4 minutes, stirring constantly.
Next, add the chopped tomatoes and remaining Meyer lemon juice, and season with salt and pepper to taste.
Cook and stir for about 5 to 8 minutes, until the tomatoes are softened.
Stir in the coconut milk and cream cheese, and stir until the mixture is blended.
Add the chopped cilantro.
Return to the oven to bake for another 20 to 25 minutes, until bubbling.
Serve hot with rice.
Notes
The traditional recipe uses a moranga, which is called Cinderella pumpkin in the US. You can also use a similarly sized squash or Kabocha pumpkin.