Caruru De Camarao - Brazilian Shrimp Gumbo
Categories: Seafood, vegetable, Stew, Brazilian, Hispanic, Main dish
Yield: 6 servings
3 tb Butter
1 1/2 c Boiling water
3 lb Shrimp shelled
2 tb Manioc meal ***
2 tb Onion chopped
1/3 c Olive oil
2 tb Green Bell pepper chopped
1/3 c Peanuts roasted & ground
2 ea Tomatoes peeled chopped
2 tb Coriander fresh
1/2 lb Okra fresh
Salt & White pepper to taste
1/4 lb Shrimp dried**
2 c Coconut fresh grated
Melt butter in l2 inch skillet over high heat.
Add fresh shrimp.
Cook while strring contantly for 3 mins. until opaque & tender.
Remove shrimp, with slotted spoon to platter then reserve.
Reduce heat to med-low.
Sautee oniom in same skillet while stirring fequently, until soft.
Add green pepper, tomatoes, okra & ground shrimp.
Pour boiling water over coconut.
Mix with plain bread crumbs.
Stir into tomato mixture.
Simmer covered for 20-25 mins. over low-heat until okra is tender.
Add reserved shrimp to tomato mixture.
Cook over med-low heat while stirring constantly umtil shrimp are hot.
Stir in oil, peanuts & coriander.
Season to taste.
**NOTE: Dried ground shrimp is found in Oriental grocery stores.
***NOTE: you can substitute plain bread crumbs for the consistency.
ORIGIN: Lisa De Silva, NYC-NY, circa 1991