Wednesday, April 28, 2010

RECIPE - Shrimp with Catupiry (Camarão ao Catupiry)

This shrimp dish, which comes from the state of Espírito Santo, makes a rich and satisfying main course, served with white rice and a green salad. Because of the amount of Catupiry cheese in the dish, adding anything more to the meal would be overkill.

Although Catupiry cheese is exported from Brazil to the USA, its distribution there is primarily limited to markets in Brazilian neighborhoods and communities. If you live near one of these, it's worth searching out Catupiry for this dish - if not, you can substitute 8 oz. Philadelphia cream cheese and 8 oz. Brie.
RECIPE - Shrimp with Catupiry (Camarão ao Catupiry)
Serves 2

1 lb. medium or large shrimp, shelled and deveined
1/2 tsp. salt
Juice of one lime
1 tsp. extra-virgin olive oil
6 cloves garlic, finely chopped
1 cup peeled, seeded and diced fresh tomato (or drained canned tomato)
1 cup finely chopped onion
1/2 cup finely chopped cilantro
2 tsp. annatto oil or annatto paste (can substitute sweet paprika)
2 cups Catupiry cheese (see above for substitutions)
Season the shrimp with the salt, lime juice, olive oil and garlic. Reserve.

In a large, heavy saucepan, place the shrimp with all the juice from the marinade. Add the chopped tomato, onion and cilantro, plus the annatto or paprika. Cook over medium heat for 10 minutes, adding up to 1/2 cup boiling water if necessary to avoid drying out. Bring to boil, add the cheese, turn off heat, and stir until the cheese melts into the cooked marinaded shrimp. Serve immediately.

Recipe translated and adapted from Cozinha Regional Brasileira by Abril Editora

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