Shrimp and Hearts of Palms “Au Gratin” Camarão com Catupiry

This is a  very rich and creamy dish usually made on Sundays when family, extended family and friends gather for a big lunch. It is made with an unique type of cream cheese you can only find in Brazil, although it can be order on line these days, it is similar to a combination of Mascarpone and cream cheese. It is called Catupiry, it was developed by Italians in the State of Minas Gerais but the name comes from a Brazilian native language “Tupi” and it means “excellent”. It’s an excellent cream cheese!

This dish is perfect served on top of white rice and butternut squash steamed

Serves 6 people

Ingredients:

  • 2 lb uncooked shrimp with tail on
  • 2 tbsp butter
  • Olive oil
  • 1 jar or can of hearts of palms
  • 1/2 pkg of cream cheese
  • 1 container of Mascarpone cheese
  • 1 pint heavy cream
  • 2 garlic cloves chopped
  • 1 can small diced tomatoes
  • 1 cup of fresh shredded Asiago cheese
  • 1/2 cup Italian bread crumbs
  • 1 bunch fresh parleys finely chopped
  • salt and pepper to taste.

Directions:

  1. Bring a pot of water to a boil and add shrimp let it cook for about 5 minutes or until its nice and pink, drain water, place shrimp in a bowl, melt butter and drizzle over.
  2. In the same pot used to cook shrimp, drizzle olive oil over a medium heat, add can of diced tomatoes, a half   can of water and chopped garlic. Let it cook for about 5 minutes. Add heavy cream, salt and pepper and  blend using a hand mixer, if you don’t have a hand mixer , transfer to a blender then transfer back to the pot once smoothed. Let it cook until bubbly. Change heat to low and add Mascarpone cheese, parleys, stir and remove from heat.
  3. Remove shrimp tails and place shrimp on bottom of a rectangular 13X9 glass or ceramic dish.
  4. Drain water from hearts of palms cut them in slices and place them all over on top of shrimp.
  5. Cut cream cheese in small cubes and place them all over the top. Pour sauce over, sprinkle bread crumbs and  shredded Asiago cheese over the top.
  6. Heat oven to Broil, place dish in oven and broil for 10 minutes or until top is golden and bubbly.

Steamed Rice and Butternut

Ingredients:

  • 1 cup white rice
  • 1/2 butternut squash chopped in small cubes
  • 2 tbsp coconut oil
  • 1tsp garlic powder
  • salt to taste
  • 4 cups water
  • parleys for garnish

Directions:

  1. If using a rice cooker, drizzle with oil, add rice and chopped butternut, dissolve salt and garlic in water and add to the rice cooker, close top and set it to white rice. Once cooked, transfer to a plate and garnish with parsley
  2. To cook over the stove, drizzle oil in a pot turn heat to low, add rice, butternut and stir, then add salt and garlic dissolved in water, stir again and turn heat up to medium, cover pot and let it cook until tender, approximately 15 to 20 minutes but you need to watch in case water dries fast, then keep adding a bit of water as needed.
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French Casserole

French, Food, Cooking, Casserole, French Casserole

Here it is!

 

This recipe is a family favorite. It is easy to prepare, simple and elegant.  A wonderful dish for every occasion.

Ingredients:
1 whole roasted chicken from your favorite store

1 package of Farfale pasta

2 TBSP butter

4 CUPS milk

2 TBSP corn starch

1 container of French fresh cream* or 1 pint whipping cream

1/2 TSP nutmeg

2 TSP Herbes de Provence

3/4 CUP shredded Asiago cheese

1 CUP shredded Havarti cheese

Olive oil

Salt and pepper

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Remove skin and bones from chicken and shred into pieces and set aside.
  3. Cook pasta in boil water for 8 minutes.
  4. Don’t drain pasta. Instead scoop pasta in to a large Pyrex dish 13 in x 9 in approximately.
  5. Add chicken to pasta.
  6. Dissolve corn starch in milk. Melt butter is a large sauce pan over medium heat. Add milk and starch, nutmeg, 1 TSP of the herbs the Provence, salt and pepper and bring to a boil stirring constantly until slightly thickened. Add cream and bring to a boil again stirring constantly until bubbly.
  7. Turn off heat and stir in 1/2 cup Asiago cheese.
  8. Pour French cream over pasta and chicken. Cover all with Havarti cheese. Sprinkle 1 TSP Herbes de Provence  over it and drizzle with olive oil. Cover with aluminum paper and bake for 30 minutes. Let it stand for 8 minutes before serving.

Final Step:

Prepare your favorite salad to accompany this  meal and Bon Appetit!!

* French cream is easily found in the gourmet cheese area of many grocery stores