Source: Modified (a lot) from the series “Cozinha Regional Brasileira” (Brazilian Regional Cuisine), book 13 (Rio Grande do Norte)
History: Shrimp is a common ingredient in dishes from the Northeastern states in Brazil. This recipe was taken from the book about one such states (Rio Grande do Norte), but I bet it could easily be part of the book for most of the other states of that region.
Variation from the original: I used tomatoes instead of bell pepper (I don’t like bell pepper, I love tomatoes ). I didn’t use water for seasoning the shrimp, but used white wine to make the sauce later instead. I didn’t have red pepper, so I used black pepper instead. I didn’t use parsley or cilantro (didn’t have them at home), but added green onions at the end instead. I also skipped the “colorau” (a seasoning quite common in Brazilian Northeastern cooking, which mostly adds color to the dishes, but I don’t find too appealing).
Ingredients from specialty stores: None
- 300g shrimp (cooked, previously frozen)
- 1/2 cup flour
- juice of 1 lime (at least 3 tbsp.)
- salt / pepper
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 tomato, chopped
- 1/3 cup chopped green onions
- 1/2 cup dry white wine
Defrost the shrimp (I usually add them in a plastic bag – either the bag which came from the supermarket or a ziploc bag – and submerge it on hot water until it’s in room temperature). Mix the shrimp, lime juice, salt & pepper in a bowl, and leave it for at least 15 minutes. After that, remove the shrimp from the bowl (reserve the liquid) and dredge it in the flower, reserving it.
In a large frying pan, heat up the olive oil and the butter. When the butter is just starting to change color (it’s hot enough), add half the shrimp. Fry for about 1-2 minutes, then turn them over. Fry for another 1-2 minutes then remove and reserve. Do the same with the second half of the shrimp (add more butter if the pan looks dry prior to adding the second batch) and reserve.
Add to the pan the liquid which was saved from the marinade, and scrape the bottom of the pan. Add the wine and reduce for 3-5 minutes. Add the tomatoes and the green onions and cook, stirring constantly, for another 1-2 minutes. Add back the shrimp, and cook, stirring to coat, for 1 minute.
I’d usually serve it with white rice and potatoes, but I had an orzo salad (to be blogged in the future) in the fridge which went really well with the shrimp.