RECIPE - Shrimp Cocktail Paraíba (Camarão ao Vinagrete)

The small northeastern state of Paraíba (home of Chico César, subject of yesterday's homage on Flavors of Brazil) is a longish narrow strip of land, with a hundred miles or so of Atlantic coastline on its eastern edge, backed by the semi-arid terrain common to Brazil's northeastern interior. Because of this geographical orientation, there are really two cuisines of Paraíba - a seafood-based one along the coast and a dried-meat based one in the hot interior.

This recipe, which obviously has its origins along the coast, makes a wonderful first course, and is a welcome change from the ketchup and horseradish-based shrimp cocktails of yore. Less sweet than the ketchup cocktails, this recipe also lets the flavor of the shrimp shine through, never masking it with the sauce.

In Portuguese, this recipe is called "Shrimp in Vinaigrette". In Brazil, though, vinaigrette doesn't mean the same thing as it does in France, Europe or North America. It's not a salad dressing consisting of olive oil, vinegar, mustard, salt and pepper. Brazilian vinagrete is a refreshing mixture of chopped tomatoes, green peppers and onions marinated for a short time in a diluted vinegar mixture.
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RECIPE - Shrimp Cocktail Paraíba (Camarão ao Vinagrete)
Serves 2

For the vinagrete:
1 medium red or white onion, chipped
2 ripe tomatoes, seeded and chopped
1 medium green pepper, seeded and chopped
1 Tbsp cilantro, chopped
1 Tbsp green onion, green part only, chopped
2 Tbsp white wine vinegar
1 Tbsp olive oil
1/2 cup water

For the shrimp:
3/4 lb (300 gr) large shrimp, peeled and deveined
juice of 1/2 lime
salt to taste
wedges of lime to garnish
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Prepare the vinagrete: in a medium mixing bowl, combine the onion, tomatoes, green pepper, cilantro, and onion. Pour over the vinegar, olive oil and water, then toss all the ingredients in the marinade. Reserve for a minumum of 15 minutes and a maximum of 30 minutes.

Prepare the shrimps: season the shrimps with lime juice and salt. Bring water to a boil in a medium saucepan, then cook the shrimps in the water for about 3 minutes, or until the shrimps are opaque and firm. Drain completely, then add them to the reserved vinagrete. Let cool for about 15 minutes, then serve in small bowls or ramekins, with an added wedge of lime if desired.

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

RECIPE - Shrimp and Rice, Espirito Santo Style (Arroz com Camarão Capixaba)

This wonderfully flavorful dish of rice and shrimp - halfway between risotto and paella - comes from the coastal state of Espírito Santo and is a perfect examply of how Brazilian cooks make use of clay cooking pots, something we've been featuring recently on this blog.

Espírito Santo lies along Brazil's southeastern coastline, bordered on the south by Rio de Janeiro state and on the north by Bahia. The coast has miles and miles of wonderful beaches, backed by the same spectacularly beautiful granite domes and mountains that famously frame Rio de Janeiro's landscape. Because of the long coastline, Espírito Santo's gastronomy is dominated by fish and seafood and the state is famous for its unique way of making fish and seafood moquecas - highly seasoned stews. Espírito Santo and Bahia are both famous for moquecas, but each has its own tradition. Bahian moquecas use coconut milk seasoned with dendê oil to provide the base for the stew; in Espírito Santo the broth is based on coconut milk, tomatoes and onions.

Espírito Santo's coastal cuisine isn't all about moquecas though - equally loved are rich and hearty main course dishes combining rice and any number of varieties of seafood. In Portuguese these dishes are rather prosaically called simply "rice and...". For example, rice and shrimp or rice and mixed seafood. In English they'd more likely be called risotto or paella, though technically they are neither. The rice used in regular long grain, so they really aren't risottos, which require Italian short grain rice. And they aren't really paellas either as they lack the essential saffron color and flavor and never mix seafood with chicken or sausages.

What does make these rice dishes special is that they are always cooked in clay pots. In Espírito Santo there is even a particular locally-based type of clay cookware known as Goiaberas, manufactured artisanally in Vítoria, the capital of the state. (Click here to read more about this type of cookware). The pots from Goiaberas are of a perfect shape and form to make this recipe, though it can easily be made in any type of pot or pan that you normally use for stovetop cooking. The resulting dish might not have the charm and Brazilian-ness that cooking in Goiaberas wear does, but those two whom you serve it will not complain, guaranteed. It's a wonderful dish for a casual supper with guests - informal, beautiful and tasty.
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RECIPE - Shrimp and Rice, Espirito Santo Style (Arroz com Camarão  Capixaba)
Serves 4

4 Tbsp extra-virgin olive oil
1 Tbsp annatto, ground or paste (can substitute sweet paprika)
4 cloves garlic, crushed
9 medium tomatoes, cut into small cubes
2 medium onions, chopped, not too finely
1/2 cup finely chopped cilantro
salt to taste
2 lbs (1 kg) medium shrimp, peeled and deveined
1/2 cup coconut milk
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn kernels
1/3 cup green or black olives, pitted and coarsely chopped
6 cups cooked long grain white rice
2 stalks hearts of palm, halved horizontally (optional)
1/2 small tomato, cut into four wedges
grated parmesan to taste
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In a large, low clay pot (or other pot or pan, like a large skillet or saucepan) heat the oil, then add the annatto or paprike and crushed garlic. Cook for a minute or two then add the chopped tomatoes, the onions, the cilantro and salt to taste. Cook for a few minutes, or until the tomato begins to break up. Add the shrimps, the coconut milk, the peas and corn and half of the olives and mix thorough. Lower the heat, cover the pot or pan and cook for ten minutes.

Uncover the pot or pan, stir in the cooked rice and continue cooking, stirring regularly, until the rice is heated through and has absorbed the liquid.

Serve at table in the cooking dish or other decorative serving dish. Garnish the surface with the tomato wedges, the palm hearts and the other half of the olives. Serve with grated parmesan on the side.

RECIPE - Shrimp São Paulo Style (Camarão à Paulista)

Although São Paulo is not a maritime city, its situation on a 2500 ft (760 m) high plateau is only 50 miles (72 km) inland from Santos, Brazil and South America's largest port. The Atlantic coast of São Paulo state is lined with beach resorts and Santos has a significant commercial fishing industry.

Because of the maritime links between metropolis and port, seafood is an important part of São Paulo's diet, and many fish and shellfish dishes have pride of place in São Paulo's gastronomy. This recipe, which is part of Flavors of Brazil's week-long celebration of São Paulo's 458th birthday, is a favorite appetizer or first course in simple, neighborhood bars and restaurants. It's so closely connected with the city that it is known as São Paulo style shrimp.

The recipe itself is very easy and quick. The only important thing to note is that it requires best-quality shrimp, as fresh as possible. As the shrimp are fried in their shells and seasoned only with garlic, parsley and lime, the briny flavors of the crustacean itself predominate in the dish. If you prefer, you can cut the shells open along the back of the shrimp to remove the vein. But don't remove the shell (nor the head) - if you do it won't be Camarão à Paulista.

Serve very hot with a large bowl for the shells and finger bowls with warm water. You'll need them.
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RECIPE - Shrimp São Paulo Style (Camarão à Paulista)
Serves 4

2 lbs (1 kg) large whole shrimp - with heads and unpeeled
salt and pepper to taste
1/2 cup fresh-squeezed lime juice
1/3 cup neutral vegetable oil
6 cloves garlic, peeled and thinly sliced
1/2 cup finely chopped parsley
2 limes, washed and cut into wedges
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In a large mixing bowl combine the shrimps, salt and pepper to taste and the lime juice. Toss the shrimps to cover with juice and let marinate in the refrigerator for one hour.

Drain the shrimp and pat dry. Reserve.

In a large heavy-duty frying pan heat the vegetable oil until it's very hot but not smoking. Add the shrimp and fry, stirring from time to time, until the shrimp have turned pink and are cooked through, about three minutes. Remove the shrimp with a slotted spoon, and drain them on paper towels, keeping warm.

Meanwhile, add the sliced garlic to the oil the shrimp was fried in. Fry until the slices just turn light brown. Do not overcook. Remove the garlic with a slotted spoon and drain on paper towels.

Put the shrimp in a large deep serving bowl. Sprinkle the sliced garlic over all, then sprinkle with the chopped parsley. Add the lime wedges around the edges of the bowl and serve immediately.

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

RECIPE - Shrimp with Lime Sauce (Camarão com Molho de Limão)

One more shrimp recipe from Rio Grande do Norte, the land of the shrimp eaters (Potiguars). One of the great things about shrimp is that they cook in a such a short time. This means that when time constraints don't allow a roast or a stew to be considered as a main course, a shrimp dish makes a perfect centerpiece for a dinner whether it's a family meal during the workweek or an elegant dinner party on the weekend. Although shrimp is high in cholesterol, it is also high in protein and very low in fat, so as long as there are no particular concerns about cholesterol consumption, it makes an excellent choice as a meal's main protein.

Like the previous recipe for Shimp with Mango, this dish combines shrimp with fruit - this time lime, which highlights the flavor of the shellfish and adds a refreshing acidity to the dish. I like to add a bit more fresh lime juice to the finished dish just before serving to really make the dish "sing."
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RECIPE - Shrimp with Lime Sauce (Camarão com Molho de Limão)
Serves 4

3 Tbsp. fresh-squeezed lime juice
1/2 cup water
1 small chili pepper (malagueta, serrano, jalapeño), seeded and minced
1 tsp. salt
1 lb (500 gr) ready-to-cook shrimp (de-headed, peeled and deveined)
1/2 cup all-purpose flour
1/3 cup butter
2 Tbsp. extra-virgin olive oil
2 tsp. annatto powder (sweet paprika can be substituted)
1/3 cup parsley, finely chopped
1 Tbsp. cilantro, finely chopped
1/3 cup red bell pepper, diced
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In a medium-sized mixing bowl combine the lime juice, chopped hot pepper and cold water. Add the shrimp and let stand for 15 minutes at room temperature. Drain the shrimp, reserving the soaking liquid.

Put the flour in a large plastic or paper bag, and dredge the shrimp in the flour, a few at a time. Shake the shrimps to remove excess flour and reserve.

Heat a large, heavy saucepan over medium high heat, then add the butter and olive oil. Melt the butter, but don't let it brown. Reduce heat to medium. Fry half of the shrimp for one minute, stirring constantly with a wooden spoon, then remove them with a strainer and reserve. Repeat with the second half of the shrimp, frying for one minute then reserving.

Add the soaking liquid to the pan in which the shrimp were fried. Add the annatto powder or paprika and bring to a boil, stirring constantly. Add the parsley, the cilantro, the red pepper and the reserved shrimp. Cook for a few minutes, mixing all ingredients thorough and heating the dish through. Remove from heat and place in serving bowl. (Add 1 tbsp. fresh lime juice and stir again, if desired.)

Serve with white rice and a green salad.

Recipe translated and adapted from Cozinha Regional Brazileira by Abril Editora

RECIPE - Shrimp with Mango (Camarão com Manga)

This very simple and delicious recipe for shrimp in a mango sauce comes from the northeastern Brazilian state of Rio Grande do Norte. The fruit sauce gives the dish natural sweetness which highlights the sweet flavor of good shrimp. Brazil has many, many varieties of mangoes and not all work well in creating this type of sauce. The recipe calls for Haden (or Hayden) mangoes which are one variety that travels well, and thus is likely to be available in greengrocers and supermarkets in North America and Europe. The variety originated in Florida and is still widely grown there. The Haden mango is a rounded oval shape, and has a yellow color with blushes of red or pink. It is only slightly fibrous (which is why it is good in this recipe) and has a full, sweet flavor. For this recipe, approximately two good-sized mangoes are required.

Haden Mango

Shrimp with mango is easy to make, and additionally requires little cooking time. I think it is best served with plain long-grain white rice and a green salad. It's perfect for lunch, or a light supper, especially in times of hot weather.

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RECIPE - Shrimp with Mango (Camarão com Manga)
Serves 6

2 lbs (1 kg) medium shrimp, with heads and shells, OR
1 1/4 lb (600 gr) cleaned and peeled medium shrimp
1/2 tsp salt
white pepper to taste
4 Tbsp. fresh-squeezed lime juice
1/3 cup (3 oz) butter
1/2 tsp. freshly grated ginger
1/3 cup (80 ml) water
1 cup Haden mango flesh, cut into 1 inch (2 cm) cubes
1 cup Haden mango flesh, pureed in blender or food processor
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If using whole shrimp, remove heads shells and tails. Devein the shrimp, then wash in fresh cold water.
If using ready-peeled shrimp, rinse in fresh cold water, changing water once or twice. Drain.

Put the shrimp in a medium bowl, season with salt and pepper and sprinkle with half of the lime juice. Mix thorough, then place in refrigerator for up to one hour before cooking.

In a large frying pan, melt the butter over medium heat. When the butter is bubbling but not browned, add the remaining lime juice, the grated ginger and the cubed and pureed mangoes. Bring to a boil, stirring constantly. Add the refrigerated shrimps, reduce heat to low, cover the pan and cook for 5 minutes, stirring once or twice to avoid sticking. Remove from heat.

Put the shrimp and sauce into a serving bowl and serve immediately.


Recipe translated and adapted from Cozinha Regional Brazileira by Abril Editora