Torta de Camarao
This is a very popular dish in Brazil, it can be served as a main dish, side dish, party food.
This dish is also known as “Empadao de Camarao” and it is found in every bistro, served in big slices or in mini sizes,as finger food or appetizers .
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup ( 2 sticks) cold butter cut into cubes
- 8 tablespoons ice water
- shredded fresh parmesan cheese
- 1 egg yolk beaten
- 2 table spoons of olive oil
- salt and pepper
- 1 pound of cooked shrimp
- 1/2 lime or Lemmon
- 1 red pepper chopped
- 1/4 of an onion finely chopped
- 2 Roma tomatoes finely chopped
- 2 garlic cloves finely chopped
- 1 cup thinly sliced hearts of palms ( optional but highly recommended)
- 1/2 cup sliced pitted kalamata olives ( optional)
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped fresh parsley
- 1 table-spoon flour
- Add 1 and 1/2 cups of flour and salt to a food processor or to a medium bowl. Pulse or stir until combined. Add butter and process or use a fork to mix. Add remaining flour and mix until dough is crumbly. Add cold water and process or use hands to shape dough into a ball. If dough falls apart add another table-spoon or two of cold water and work the dough until forms a ball.
- Remove dough from food processor or bowl, place it on a clean surface and divide dough in two halves. Wrap each half with plastic wrap and refrigerate for 1 hour.
- Meanwhile, in a large pan over medium heat, saute onions, garlic, tomatoes and red pepper in olive oil, cook until soft. Add shrimp, squeeze lime juice, add salt and pepper to taste and red pepper flakes. Then add hearts of palms, olives, fresh parsley and flour. Remove from heat and set aside.
- Pre heat oven to 350 F.
- Remove one half of dough from refrigerator and place it on a lightly floured surface. Open dough with a rolling-pin and place it on a round pie dish. Prick dough with a fork and place it in oven for 15 min.
- Remove from oven, place but leave oven on. Pour shrimp filling inside pie crust, set aside.
- Remove other half of dough from refrigerator and open with a rolling-pin on a lightly floured surface. Place dough on top of filling. Press the sides to close the edges. Brush the top with the beaten egg yolk and sprinkle parmesan cheese. Make a cut like a cross in the middle with a knife. Place it on top of a cookie sheet and in the oven and bake for 35 min or until top is golden brown. Let it stand for 5 minutes before serving.
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
- 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.
- 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.
- 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.
- Remove shrimp tails and place shrimp on bottom of a rectangular 13X9 glass or ceramic dish.
- Drain water from hearts of palms cut them in slices and place them all over on top of shrimp.
- 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.
- Heat oven to Broil, place dish in oven and broil for 10 minutes or until top is golden and bubbly.
Steamed Rice and Butternut
- 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
- 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
- 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.
Bobo de Camarão
This is a traditional Brazilian cuisine known as “Bobo de Camarão.” It has African roots and it is mainly typical of the State of Bahia where a large number of African slaves concentrated during colonial times but it is largely found all over the nation ,everyone has a version of this dish. It is basically a mash of yucca roots, coconut milk and shrimp. It can be served over white rice or just by itself like a savory soup. Here is my version, enjoy!
- 2 pounds raw, peeled shrimp
- 1 lime
- 2 pounds yucca root
- 1/2 large onion finely chopped
- 4 cups vegetable or fish broth
- 4 large garlic cloves minced
- 4 ripped Roma tomatoes chopped
- 2 tbsp tomato paste
- 1 large red pepper finely chopped
- 1/2 cup olive oil
- 1 can coconut milk
- Bunch of chopped cilantro, parsley or basil
- Salt to taste
- 1 tsp crushed red pepper (optional)
- Place raw shrimp in a bowl with juice of 1 lime, set aside.
- Peel yucca root, chop in cubes and place them in a pot. Add broth and bring to a boil, reduce heat and let them cook until very tender. Remove from heat and mash them. Set aside.
- Heat olive oil in a big pot (an iron pot would be just perfect). Saute onions, tomatoes, peppers and garlic until soft. Add shrimp, when both sides turn pink add coconut milk, tomato paste and mashed yucca. Stir with a wood spoon.
- Add salt to taste, crushed red pepper and let it simmer over a medium heat until bubbly.
- Remove from heat and garnish with herbs.
This is a traditional Brazilian dish, known in Brazil as “Vatapa“. It is very popular along the coastal States specially the States of Bahia and Espírito Santo. This dish was heavily influenced by the African culture through the Africans who were brought to Brazil as slaves to work on the Plantations during Colonial times. There are several ways to prepare this dish depending on what State. It is best cooked in an iron skillet or dutch oven. Originally, it is very spicy but that is totally optional, the recipe I present here is definitely more mild. I showed this recipe on national television on the “Home Show” in 1992, since then I have made a few changes adapting to a better and lighter version.
- 1lb raw shrimp, peeled and deveined.
- 1lb red snapper cut into pieces ( can also use rock fish or orange roughy).
- 1lb scallops .
- 1/2 large onion finely chopped.
- 2 cloves garlic, chopped.
- 4 Roma tomatoes, chopped.
- 1 can 16 oz, organic tomato sauce.
- 1 can light coconut milk
- 1 lime.
- 1/4 cup extra virgin olive oil.
- salt to taste.
- pinch crushed red pepper
- 1/2 cup fresh chopped cilantro.
- Squeeze lime juice over seafood and set aside.
- Heat olive oil over medium heat, cook onions and tomatoes until they are soft, stir in garlic.
- Add tomato sauce, cover and let it cook until sauce is bubbly.
- Add coconut milk, salt and crushed red pepper, let it cook until bubbly again.
- Meanwhile, bring some water to boil add place raw shrimp in hot water for 3 minutes, drain.
- Add shrimp fish and scallops to sauce, let it cook in sauce until sauce is bubbly again, about 10 minutes.
- Garnish with cilantro.
- Stew can be served over white rice, it is delicious that way too!