Tuesday, January 3, 2012

RECIPE - Shrimps Carlos Swann (Camarões a Carlos Swann)

Every now and then, Flavors of Brazil publishes a Brazilian recipe that is named in honor of someone - famous or otherwise. In the past, we've published recipes for a cake named after a noble family from the northeastern state of Pernambuco, a grilled steaked named after a famous Brazilian diplomat, and Brazil's favorite sweet, named for the rank of noted military officer Eduardo Gomes (his rank was brigadier, or brigadeiro in Portuguese).

This recipe for cream-cheese-stuffed shrimp, breaded and deep-fried, is named after a Rio de Janeiro newpaper columnist whose nom de plume was Carlos Swann. His real name is Carlos Leonam, but as he is known publically as Carlos Swann, it was under that name that he was honored by this recipe. For many years he penned a social and entertainment column for Rio's O Globo newspaper, and also has written for a number of other newspapers and magazines. His biography page on the Portuguese language Wikipedia site mentions the pseudonym Swann, but does not explain why it was chosen, or if there's a connection to Proust or not.

In the recipe, the breaded shrimp are served on top of white rice cooked with raisins. The recipe calls for Brazil's favorite brand of cream cheese, Catupiry. However, any other brand of cream cheese may be substituted.
RECIPE - Shrimps Carlos Swann (Camarões a Carlos Swann)
Serves 2

For the shrimp:
6 jumbo shrimp, peeled with tails left on, deveined and cooked
3 whole eggs
salt to taste
1 1/4 cup all-purpose flour
1 cup cream cheese
2 cups neutral vegetable oil (for frying)

For the rice with raisins:
2 Tbsp neutral vegetable oil
1 cup seedless raisins
2 cups cooked white rice, cold

Make a shallow cut lengthwise along the back of each of the shrimp, allowing the shrimp to open slightly. Do not cut all the way through the flesh. Reserve.

In one shallow soup plate beat the three eggs, and add salt to taste. In another, spread out the flour.

Using a table knife, stuff each shrimp with one Tbsp or more of cream cheese. Press the two half of the shrimp together to seal. Pass each shrimp first into the beaten eggs, then into the flour. Repeat the process with each shrimp - one more time in the eggs, then the flour. Reserve.

Heat the oil until very hot but not smoking. Deep-fry the shrimp, in two batches if necessary. Cook until the shrimps are cooked through and the breading is golden-brown. Reserve, keeping warm.

In a frying pan, heat the 2 Tbsp vegetable oil, then add the raisins. Cook for a minute or so, then add the rice. Stir-fry the rice until it's hot and the grains are all lightly coated with oil. Add salt to taste.

Spread the rice on a decorative serving platter, top with the shrimps. Garnish with rings of red pepper and serve with wedges or slices of lemon or lime.

Recipe translated and adapted from Cozinha Regional Brasileira by Abril Editora.

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