Thursday, July 7, 2011

RECIPE - Spicy Shrimps on Rice (Arroz de Camarão Picante)

One of the best things about cooking with Brazilian shrimps (other than the fact that they're so tasty) is that they're a breeze to cook. At the fish market located on the beach in Fortaleza you can buy them any size you want, and whether you prefer them peeled or unpeeled, with heads or without, cultivated or from the sea is merely a matter of personal choice. To cook the shrimps is only a matter minutes, literally. To be specific, usually about three of them (minutes, that is).

If you're as much of a fan of hot, spicy dishes as you are of shrimp, then this is a recipe for you. The heat of the dish can be adjusted by modifying the quantity of hot sauce, and if there are fire-eaters at your table you can serve the same hot sauce at the table for those who want to increase the Scoville-unit count of the dish. This dish can be genteely spiced, or it can be kickass hot - it's good either way. Just remember that you can always increase the heat level at the table, but you can't reduce it!
RECIPE - Spicy Shrimps on Rice (Arroz de Camarão Picante)
Serves 4

1 1/2 lbs (750 gr) small shrimps, peeled
bottled hot sauce to taste, any brand
juice of one lime
grated peel of one lime
1 Tbsp soy sauce
3 cloves garlic, minced
1 tsp light brown sugar
1/4 cup coconut milk
1 Tbsp extra-virgin olive oil
1 medium onion, finely chopped
1/4 cup cilantro, finely chopped and loosely packed
In a medium mixing bowl combine all the ingredients with the exception of the onion and cilantro. Let marinade at room temperature for 30 minutes.

In a large frying pan heat the olive oil over medium heat. Add the chopped onion and cook until the onion is just transparent. Stir in the shrimps and all the marinade ingredients. Increase heat to bring to a rapid boil - then reduce heat and cook for about three minutes, or until the shrimps are just cooked through.

Remove from the heat and put into a serving bowl. Stir in the cilantro, then serve immediately, accompanied with white rice. Place a bottle of the hot sauce used in the recipe on the table for those who wish a spicier dish.

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