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Tag: #seafood

Bacalhau a Bras

Posted on by John Reynolds

Easter Comfort Food

plate of bacalhau a bras, a Brazilian dish made with egg and salt cod

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If you like seafood, this Bacalhau à Brás recipe is for you. This traditional dish ties together savory cod with warm, comforting potatoes, often served with any variety of Brazilian sides and garnished with fresh parsley and olives. While the recipe requires significant preparation, this meal is well worth the wait. Bacalhau à Brás is a long-standing tradition in Brazilian culture for Easter brunch, lunch, or dinner. It actually originated in Lisbon in the late 19th century; its founder, of the last name Braz, deserves a round of applause for his accessible, affordable, and delectable invention. 

What is Bacalhau à Brás?

Bacalhau à Brás is a creative and inexpensive recipe: it is a meal anyone can make while still having fun with it. It is a simple dish made with rehydrated salt cod, eggs, potatoes, aromatics, and olives.

Historically, Bacalhau à Brás is remarkable: in an effort to reduce food waste, it is said that chef Braz would use the less meaty parts of the cod which one would usually toss. After deboning the cod, the skin would be removed and the remaining fish shredded. As such, all parts of the fish were put to use. Even the potatoes – traditionally cut in long thin slices – could be made from scraps. 

A household staple, eggs are a perfectly wholesome addition to this lovely Spring meal. The eggs are optional, but they lend a creamy, buttery texture that also binds the fish and potatoes together. 

When Do Brazilians Eat Salt Cod?

Brazilians eat bacalhau all year long, but it is most commonly prepared during the week of Easter, namely on Good Friday. If you are in search of a variation of this recipe but still want the flavor of salted cod, salt cod in cream is a similar dish that is also common during this time of year. 

Bacalhau à Brás is also prepared in countries other than Portugal and Brazil. In historically Roman Catholic countries, recipes with salted cod as the star ingredient gained popularity as the Church forbade the consumption of red meat on all Fridays during Lent, Ash Wednesday, and Good Friday. 

Many cultures have developed their own unique take on meals incorporating the foods they have access to when red meat is not an option, and Bacalhau à Brás is an ideal example of that. 

For those anxiously awaiting the days when red meat is back on the menu, be sure to stock up with one of our butcher boxes: premium cuts of beef, pork, and lamb delivered right to your door in time for Easter dinner and the start of grilling season.

Preparing Bacalhau 

Bacalhau à Brás requires some special considerations, mostly to do with preparing the salt cod. You do not want to use it straight out of the package, unless you enjoy a mouthful of straight salt. Prior to use, salt cod needs to be soaked in water for an extended amount of time. This “de-brines” it and also rehydrates it somewhat for better texture.

We recommend soaking your salt cod overnight, but you can get away with a few hours in a pinch. Ideally, you should also change out the water at least once during soaking. Give the fish one final rinse with fresh water before you add it to your bacalhau a bras dish. 

Can You Use Fresh or Frozen Cod for Bacalhau à Brás?

Bacalhau à Brás can be made with fresh or frozen cod, too. If you plan to cook with fresh cod, though, you will need to account for longer cooking time. Salted cod is preserved, which means that it is actually already “cooked” and ready to be thrown into the mixture of flavors as soon as some of the salt has been removed during the soaking process. 

If you are looking for a healthier alternative, using fresh cod will significantly reduce the amount of sodium in the dish. Of course, fresh cod is always preferred, but buying it frozen will do the trick just as well. Just be sure to prepare it according to package ingredients. 

What Do You Serve With Bacalhau à Brás?

Bacalhau à Brás is plenty hearty on its own, but you won’t often find a meal in Brazil without the ubiquitous, aromatic white rice and feijao with farofa. Bursting with flavor, both of these sides are great options if you are looking to fill a hungry belly. 

Traditional Brazilian white rice calls for lots of garlic paired with onion and some oil to keep the rice loose. Brazilians cook it so often they often prepare a jar of the aromatics ahead of time. This is called “refogado.” 

Feijao refers to another traditional and unique side dish which combines black beans simmered with meat trimmings of choice and topped with crisp farofa, a garnish made from nutty, toasted cassava flour. The meat can vary greatly according to taste and region. Brazilian cuisine really allows for creative autonomy; you can add any meat that sounds good to you, be it bacon, Brazilian sausage, beef short ribs, or even pig’s feet. The options with this side dish are endless. 

Bacalhau à Brás Recipe

Ingredients:

3 lbs salt cod, soaked in cold water overnight
2 large yellow onions, thinly sliced in rings or half moons
1 clove garlic, minced
2 bay leaves
2 oz white wine (dry, not sweet)
2 lbs golden potatoes
8 large eggs
¼ cup whole, pitted olives
Extra virgin olive oil
Freshly ground black pepper
Salt, to taste
½ cup fresh parsley + more for garnish

Directions: 

  1. Rinse the pieces of cod with cold water after overnight soaking. Then, place the cod in a large pot with enough water to completely submerge it.
  2. Bring the water to a boil over high heat and reduce the temperature to medium. Let the cod cook for 8-12 minutes, or until the fish is flaky and tender.
  3. Reserve 1 cup of water from the pot and discard the rest. Let the cod cool.
  4. While the cod cools, preheat your oven to 450 F/230 C. Cut your golden potatoes into very thin slices, like matchsticks or shoestring fries. You can leave the skin on or off, depending on your preference.
  5. Put the potatoes on a baking sheet and toss in a little extra virgin olive oil. Season liberally with black pepper and a little salt. Roast until they are golden and crisp (about 25-35 minutes).
  6. While the potato sticks roast, return to the cod. Remove any bones you find along with skin. Carefully shred the cod with your fingers or two forks, then set it aside.
  7. Mix the eggs, some black pepper, and a pinch of salt with a whisk, or beater.
  8. In the same pot you used to cook the cod, heat a drizzle of olive oil over medium heat. Sauté the onions in the hot oil for 4-5 minutes, or until they are translucent. Then add in the garlic and cook for a further 30 seconds or so. 
  9. Add the wine, reserved fish stock, and bay leaves and cook until the mixture has reduced, or for about 2 minutes.
  10. Remove the bay leaves, then add the shredded cod and parsley to the pot, stirring well to combine. 
  11. Add the beaten eggs, stir and cook until they are set, but not scrambled. It should have the appearance of a uniform sauce. 
  12. Combine the fish mixture with your roasted shoestring fries. Transfer it to a serving dish and dot the top with olives and fresh parsley. 

Enjoy!

Easter Brunch Made Easy 

Bacalhau à Brás can just as easily be served for Easter Brunch. After all, it is essentially fish with hashbrowns and eggs! Of course, you can make things even easier on yourself this Easter by visiting one of Texas de Brazil’s 50+ locations. Enjoy our famous salad bar and delectable sides, along with our mouth watering churrasco favorites sliced tableside. Take a look at our menu for more ideas to get busy in the kitchen. 

 

Forbidden Rice Recipe from Bahia

Posted on by John Reynolds

forbidden black rice topped with calamari and shrimp

The beautiful beaches of Bahia have long been a favorite tourist destination. The area is famous for its nightlife, clear waters, and fresh seafood. In the 1970s, it became a haven for the hippie movement after Mick Jagger visited the town of Trancoso. At that time, a hotel chef developed a unique dish evocative of the region’s melting pot of cultures and tastes: black “forbidden” rice with fruits of the sea simmered in white wine, garlic, and tomato sauce. The hotel Uxua remains in operation, although the menu changes at the current chef’s whim. Luckily, the original forbidden rice recipe from Bahia is easy and quick to make at home. 

What is Forbidden Rice?

Forbidden rice encompasses around twenty varieties of rice with a high content of anthocyanins, a pigment that gives certain foods a red, purple, blue, or black color. In the case of rice, the grains appear black when raw, then turn a beautiful purple when cooked. For this reason, forbidden rice is also known as black or purple rice. 

Researchers have determined that black rice likely arose from a simple mutation. Viewing the color as desirable, farmers then selected the plants with this mutation for growing. No known species of wild black rice have ever been found, which confirms the theory that it arose randomly after rice cultivation was well established. 

Forbidden rice produces much smaller yields than its white and brown counterparts, which makes it more expensive. Its rarity combined with perceived health effects meant it was originally reserved for only the very wealthy. In fact, when it was first cultivated in China, it was forbidden to all except the emperor and his family (hence the name). 

Is Forbidden Rice Good for You?

Forbidden rice continues to be used as both a food product and medicine in China and other parts of the world. Traditional Chinese Medicine recommends it, in particular, as a tonic for seniors. Communities in Nepal incorporate it into the diet of pregnant women. But is it really better for you than white, red, or brown rice? 

Black rice has fewer calories, less carbs, and higher levels of fiber and iron than other rice varieties. But the numbers are pretty close: 5 percent of your daily iron in forbidden rice vs 4 percent in brown rice, for example. So why is it still being touted as a superfood?

It may be due to the pigment in the rice itself, which exerts antioxidant properties not found in non-pigmented rice. Anthocyanins found in forbidden rice and other dark-colored foods are being studied for their anti-inflammatory, anti-cancer, and anti-obesity properties. Ongoing research supports their use in future pharmaceuticals for memory support as well. 

How to Cook Black Rice

You cook forbidden rice in much the same way you would any other type of rice: you boil it with water until it is tender. Ratios vary from recipe to recipe, but we find that 2 cups of water to one cup of black rice is sufficient. We also like to toast the kernels in a little oil before boiling to give them a little bite and keep the grains from sticking together too much. This is an essential step in classic Brazilian rice as well. 

What Seafood is Used for Brazilian Black Rice?

This forbidden rice recipe uses calamari and prawns, but you can use any seafood you like. Mussels would be delicious in the white wine sauce, as would clams and big hunks of buttery lobster. You can also omit the seafood entirely if you do not like it or you have an allergy. The rice on its own is a delicious side dish to almost any accompaniment, and the sauce is equally tasty on chicken and pork. 

Forbidden Rice Recipe (Arroz preto com camarão e lula)

Ingredients:

1 pound shrimp or prawns, deveined (medium size is good)
1 pound small calamari, cleaned well. (Separate the arms from the rest of the body and cut that part into ¼” slices lengthways. You will use both the arms and the slices)
1 cup black rice
½ yellow onion, diced
2 cloves garlic, minced
½ cup white wine (dry not sweet)
⅓ cup tomato sauce, unseasoned
1.5 tsp salt, more to taste
Freshly ground black pepper
Extra virgin olive oil
1 oz butter, unsalted
Fresh parsley

Directions:

  1. In a medium saucepan, heat a drizzle of olive oil over medium heat. Add in your forbidden rice and cook for a few minutes, stirring frequently. You won’t be able to tell if it is toasted due to the dark color, but you can smell it. It will have a nutty scent. Just stir it constantly for about five minutes. 
  2. When the rice is toasted, add in your onion and garlic and stir for a further minute or two until they are fragrant and softened. 
  3. Add in the salt and water and bring to a boil. Reduce the heat to medium low and cover. Simmer until the water has been absorbed and the rice is tender (around 30 minutes).
  4. While the rice cooks, prepare your seafood. Heat a skillet over medium heat and melt half of the butter (1 tbsp). Add in your prawns and cook for a couple minutes each side until they are just pink on the outside and firm, but not tough. Season with salt and pepper.
  5. Transfer the cooked prawns/shrimp to a plate. Turn the heat up to medium high. 
  6. Add in another tablespoon of butter and a drizzle of extra virgin olive oil. Fry your calamari in 2-3 batches so they cook evenly. They will finish quickly-around one minute is all they need. Be sure to flip them once while cooking. 
  7. Remove the calamari and deglaze your hot pan with the white wine. Scrape up any bits that have stuck to the bottom of the pan. 
  8. Stir in the tomato puree and tip the seafood into the sauce. Heat through, then pile high on a good scoop of the forbidden rice. Spoon any extra sauce over the top and garnish with fresh parsley. 

More Great Brazilian Recipes to Try

Stuffed Pumpkin Recipe (Camarao na Moranga)

Posted on by John Reynolds

Brazilian stuffed pumpkin with shrimp stew

Camarao na moranga is another favorite recipe at Christmas time in Brazil, where pumpkins are available year round. In the US, however, pumpkins mean one thing: Fall. This is a perfect meal to eat on a chilly Autumn evening. Not only that, its presentation is beyond compare: creamy shrimp soup in a real, roast pumpkin shell. Trust us, you won’t want to miss trying this stuffed pumpkin recipe this Fall. 

What Pumpkins are Used for Stuffed Pumpkin Soup?

Brazilians use a species of pumpkin called a moranga for this stuffed pumpkin recipe. The American equivalent would be a Cinderella pumpkin-the whimsical, somewhat squat pumpkins with a deep orange color. They are great for roasting and have a sweet, caramelized flavor when roasted. 

Interestingly, the origins of this stuffed pumpkin recipe in Brazil are as fairytale-esque as Cinderella herself. It is said that the first morangas were planted by Japanese political prisoners at the Presídio da Ilha Anchieta penitentiary.

Apparently, the conditions were quite unsanitary, leading many of the prisoners to contract worms. They refused Western medicine in favor of traditional remedies, which included pumpkin seeds. Local Brazilians became intrigued by the supposed remedy, and began buying the extra pumpkins planted at the prison. 

A trader carrying the pumpkins into a nearby town hit a rough patch of roadway, causing one of the pumpkins to roll off and into the sea. Miraculously, the pumpkin washed up on shore. Very coincidentally, the pumpkin was picked up by a seaside chef. When she opened it, it was supposedly full of shrimp. She was inspired to cook the shrimp inside and serve it in the hollowed out gourd. Thus, the first stuffed pumpkin recipe was born. 

This wild story is fun to tell and imagine. The only thing verifiable about it, however, is the general timeline and location when the stuffed pumpkin recipe known as camaro na moranga first appeared: in the 1940s in Sao Paulo. 

Squash Alternatives for Stuffed Pumpkin

While Cinderella pumpkins are typically used in the traditional Brazilian stuffed pumpkin recipe, other varieties of squash will do. Acorn squash, buttercup squash, and sugar pumpkins work well, especially if you want to make individual portions. If you want a slightly larger pumpkin “bowl,” you can also use Kobocha squash. 

What Type of Shrimp for Camarao na Moranga?

For your shrimp stuffed pumpkin recipe, you’ll want to use medium or large shrimp. This ensures everyone gets a generous helping of shellfish in every portion. White or pink shrimp is fine. Be sure to use either very fresh shrimp or opt for frozen, if you doubt the quality of the fresh shrimp. 

Brazilian Stuffed Pumpkin Recipe (Camarao na Moranga)

Ingredients:

One large Cinderella, kabocha, or other round roasting squash (8 lbs is good)
1 large onion, diced
3 cloves garlic, minced
Extra virgin olive oil
Kosher salt
1 fresh lime
Freshly ground black pepper
1 can stewed tomatoes
2 tbsp all purpose flour
1 cup fish stock
1/2 cup unsweetened coconut milk
2 lbs medium or large shrimp (raw/thawed, deveined, heads and tails discarded)
Fresh parsley
3 oz grated parmesan cheese
8 oz Brazilian cream cheese (you can substitute American)

Directions:

  1. Roast the pumpkin: Preheat the oven to 350 degrees Fahrenheit. Scoop out all the seeds and pulp. Season the inside of the pumpkin with a drizzle of olive oil, salt and black pepper. 
  2. Replace the top of the pumpkin and wrap the whole gourd in foil. You might need a separate piece to cover the stem. Roast for 45 minutes.
  3. While the pumpkin cooks, heat a large saucepan over medium-high. 
  4. Meanwhile, season the shrimp with salt, pepper, and a squeeze of fresh lime juice.
  5. Add a drizzle of oil to the hot saucepan. Sear the seasoned shrimp for a couple of minutes on each side, then remove. Be sure to reserve any juices produced by the cooked shrimp.
  6. Reduce the temperature to medium and add another drizzle of olive oil. Add in the chopped onions and cook for 2-3 minutes. Then add in the minced garlic and cook for a further 30 seconds or so.
  7. Add in your two tablespoons of flour and mix with the oil to form a rue. Cook for 30 seconds to eliminate the flour taste. 
  8. Slowly pour in your fish stock, whisking constantly. Bring the mixture to a boil to allow it to thicken fully, then reduce heat to medium. As it simmers, stir in the tomatoes and coconut milk. 
  9. Now, stir in the cooked shrimp. Let it warm through for a minute. 
  10. If you haven’t removed the pumpkin, do so now. Leave the oven on 350 degrees Fahrenheit.
  11. Carefully mop up any pumpkin juice with a paper towel. When the pumpkin is dry and cool enough to touch, spread the cream cheese all over the inside. 
  12. Now, ladle in your shrimp stew until the pumpkin is filled to the top. Sprinkle it with the parmesan cheese, and put it back in the oven (uncovered).
  13. Bake for 15-20 minutes, until the top has formed a golden crust.
  14. Garnish with fresh parsley. 
  15. Serve this stuffed pumpkin recipe over Brazilian rice. Be sure to scoop out a little pumpkin flesh with each spoonful. The combination of shrimp stew and fresh roasted pumpkin is a match made in Heaven. 

More Great Brazilian Recipes to Try:

Bacalhau com Natas (Salt Cod in Cream)

Posted on by John Reynolds

bacalhau com natas, a portuguese salt cod with cream casserole

Creamy Salt Cod Casserole

If you are looking for an alternative to the traditional roast meats of Christmas dinner, try this creamy, cheesy cod fish dish. Originally from Portugal, bacalhau com natas is a one-pan feast with salted cod, potatoes, cream, and plenty of cheese. Buttery, savory, and with a hint of warming spices, it is comfort food at its finest. We top it with olives and boiled eggs for a true Brazilian twist.

Bacalhau in Brazil

Salted cod fish, or bacalhau, is very popular in Brazil, where it is featured in numerous traditional recipes. You may be familiar with the famous fritters known as bolinhos de bacalhau, a particular favorite during Rio’s Carnival. It is also the main ingredient in a casserole called Bacalhau a Gomes de Sá, which is similar to today’s recipe but omits the cream sauce and cheese. 

Cod fish dishes, collectively known as bacalhoadas, are also the traditional meal of Good Friday in many parts of Brazil. As a largely Catholic nation, the majority of observers choose to abstain from eating meat. Fish, on the other hand, is acceptable, and bacalhau is by far the favorite. 

Today’s bacalhau de natas is simple enough for a weeknight meal, but also special enough for a holiday get-together. It is also a fast alternative to traditional holiday roasts that take hours to prepare. The casserole comes together in minutes and finishes in the oven in under half an hour!

Preparing Bacalhau

Salt cod needs to be soaked in cold water for at least six hours before being used in any recipe. This not only plumps up the dried fish but also removes a lot of the excess salt. Trust us, you won’t want to put dried bacalhau directly into a recipe-it is tough and extremely salty!

Do I Have to Use Salted Cod Fish?

No, you can substitute fresh or frozen cod fish in this recipe and it will still be quite good! Just take into account that you will need to adjust the salt level and prepare the fish slightly differently. Fresh or frozen fish will be better baked as opposed to simmered in water. Bake until just flaky and then fry according to the recipe below. 

Bacalhau com Natas (Salt Cod with Cream Recipe)

Ingredients:

4 Potatoes (peeled and sliced)
2 lbs of dried, salted cod fish  (soaked overnight in cold water)
1 Onion (finely chopped)
2 cloves of Garlic (minced)
½ cup of diced green onions
2 tablespoons butter
2 tablespoons flour
2.5 cups milk
1.5 cups heavy cream
1.5 cups mozzarella cheese
1 cup parmesan cheese
1 cup sliced green olives
6 hard boiled eggs
Fresh nutmeg
1.5 tsp salt (or more to taste)
Freshly ground black pepper
Extra virgin olive oil

Directions:

  1. Rinse the cod fish and place in a saucepan. Cover it with hot water and bring to a simmer. Simmer on medium for about five minutes. Strain the fish and set aside on paper towels.
  2. Preheat your oven to 350°F. Grease a baking dish with olive oil.    
  3. Heat a large skillet over medium heat. Add a drizzle of olive oil.
  4. Fry the potato slices in batches until golden brown. Season with salt and pepper. Add them to the bottom of your greased casserole dish. 
  5. Fry the salted cod in the same pan until crisp and flaky. Remove and drain excess grease on paper towels. Put the cooked fish in a layer over the potatoes in the casserole dish. Sprinkle the fish layer with sliced green olives. 
  6. Using the same pan, melt the two tablespoons of butter and saute your diced onion until just translucent. Add in your garlic and cook until fragrant (about 1 minute).
  7. Add in the flour and cook for an additional 1-2 minutes.
  8. Now, slowly add in your milk and fresh cream. Whisk to fully incorporate and bring to a boil. The mixture should thicken to a bechamel sauce. Season with salt, pepper, and a pinch of fresh nutmeg (remember that the salt and cheese will be salty, so don’t be reserved with the additional salt).
  9. Pour the sauce over the fish and potatoes in the casserole dish. Top with mozzarella and parmesan cheese. 
  10. Bake in the preheated oven for twenty minutes, until the cheese is bubbly and golden brown. 
  11. Garnish with halved boiled eggs and green onions. Enjoy with crusty bread or white rice. 

More Great Brazilian Recipes to Try:

Coconut Curry Shrimp

Posted on by John Reynolds

Brazilian Curry With Shrimp (Xinxim)

coconut curry shrimp with an earthenware bowl

As you may know, much of Brazil’s cuisine is steeped in African traditions, especially in the Bahian region of the country. Today’s recipe is a warming, flavorful shrimp curry, featuring traditional Bahian ingredients, like peanuts, okra, and coconut milk. The resulting taste is not dissimilar to the creamy, spicy curries of Thailand. Brazilian xinxim with shrimp is delightful on its own, but it is especially good served over fluffy, white rice. 

What is Xinxim?

Xinxim is an African term used to describe a stew. It is different from a moqueca, which has a distinct red coloring thanks to the use of dende oil, tomato, and annato powder. Xinxim incorporates similar seasonings, such as cumin and chiles, but also adds a silky richness in the form of crushed peanuts and coconut milk (coconut milk is optional in a moqueca). Fresh okra thickens the stew and lends a distinct, gumbo-like texture and flavor. 

The protein you use in your xinxim is up to you. You can have xinxim de galinha (chicken stew), xinxim de peixe (fish stew), or use a combination. Brazilians like to combine chicken thighs and shrimps for a particularly satisfying curry. 

Can You Make a Vegan Brazilian Curry?

Of course! You can simply omit the shrimp and add more bell peppers and potatoes to your stew to thicken it up. Some chickpeas and sweet green peas wouldn’t go amiss, either! Also, don’t forget to sub the fish stock with vegetable stock. Then you will have a perfectly delicious, vegan coconut curry.

Prawns vs Shrimp for Coconut Curry

Today, we are making xinxim de camaraoes (Shrimp Coconut Curry). In Portuguese,  camaro is used to describe both shrimp and prawns. However, the two shellfish are not the same thing. Aside from various anatomical differences, the two species are found in different environments. Shrimp live predominantly in salt water, while prawns are typically found in freshwater. Prawns also tend to be larger than shrimp, although this is not always the case.

Nutrition and taste-wise, prawns and shrimp are pretty much interchangeable. Both are an excellent source of protein and omega-3 fatty acids and do well in similar recipes. If there is one you prefer, feel free to use it in today’s recipe. Shrimp are often easier to find in the US, and they also have fewer legs to remove, so we will be using these. 

Cassava or Potatoes for Xinxim?

We are using diced potatoes in our shrimp coconut curry recipe. However, you can certainly substitute the same amount of peeled and diced cassava root. In fact, you would probably have a more authentic recipe on your hands if you did! We just like the texture that the potato lends to the stew. But the nutty flavor of cassava would complement the earthy taste of this curry just fine. 

Brazilian Shrimp Coconut Curry Recipe

Ingredients

12 oz shrimp, peeled and de-veined
½ cup peanut butter
8 oz fish stock
1-2 tsp salt
8 oz unsweetened coconut milk
2 limes
1 large russet potato, peeled and diced into 1-inch cubes
2 red bell peppers, diced
1 green chili, minced
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup of fresh okra, diced (about 8 pods)
1-2 tablespoons peanut oil
Fresh cilantro for garnish

Directions:

  1. Heat a large saucepan over medium-low heat. Add in a good drizzle of peanut oil, then cook the onions, red bell pepper, and green chili until tender and fragrant (3 minutes). Add in the garlic and cook until just fragrant (under 1 minute).
  2. Add in the diced potatoes, fish stock, peanut butter, and coconut milk. Bring to a boil.
  3. Reduce heat to medium and simmer until the potatoes are fork tender (about 20 minutes). 
  4. Stir in the peeled shrimp and fresh okra. Allow the stew to cook just until the shellfish are pink and tender (just about 3-4 minutes). 
  5. Taste for seasoning and add in salt as needed. 
  6. Squeeze in the juice of two fresh limes and stir in a good handful of fresh, chopped cilantro. 
  7. Serve piping hot over steamed rice and garnished with fresh lime wedges and more cilantro and toasted peanuts, if desired. 

What Happens if My Stew Isn’t Thickening?

The fresh okra and potatoes should help your curry to thicken. However, if you are finding your stew too runny, you can thicken it up further with a coconut slurry. Start with 1 tablespoon of cornstarch and two tablespoons of water. Mix together in a small bowl and pour this into your stew. Bring to a boil. Continue this ratio until desired thickness is attained. 

Happy Holidays from Texas de Brazil

Struggling to find the perfect gift for someone special? Visit our online Butcher Shop for all things churrasco-related. Choose from gift cards, a beautiful gaucho knife, or a premium selection of gaucho-style meats (including our signature picanha) delivered right to your door. Go online today to check off the rest of your Christmas list. 

 

Shrimp Dip Recipe from Brazil (Caruru)

Posted on by John Reynolds

caruru shrimp dip from Brazil

Caruru is a zesty, flavorful shrimp dip from Brazil that often accompanies the popular fritters known as acaraje. It is a unique combination of flavors, with roots heavily steeped in Brazil’s African culture. Many of the ingredients form the base of traditional Bahian cooking, such as dende oil, peanuts, and okra. Despite the seemingly long list of ingredients, this shrimp dip recipe is quite simple to make and will elevate any party snack, from corn chips to crackers to fresh, crunchy veggies. 

Where Does Caruru Come From?

Descriptions of caruru from the 17th century do not include okra or peanuts, but rather a leafy vegetable akin to spinach. During his exploration of the Amazon in 1820, Von Martius described a similar concoction made of “chestnuts pounded with an herb similar to spinach.” There is no mention of shrimp, either. 

There is a popular Caribbean stew known as callaloo that broadly fits this description. Callaloo is most often made with greens like amaranth and taro leaves, then stewed with various spices and salt fish. The taste and texture is often compared to cooked spinach.  

Caruru, it would seem, is a Bahian version of callaloo. The names are even similar, with some suggesting a joint origin. Caruru replaces the greens with okra, a plant native to Africa and likely brought by sugar plantation slaves to Brazil. Much of Brazil’s cuisine, especially in Bahia, has African roots, and the vibrant caruru sauce is a prime example. 

What to Eat with Caruru Shrimp Dip?

Caruru does not have to be a dip. In fact, it tastes delicious served piping hot over white rice or as a delicious base for a lobster roll. Of course, if you have the occasion, you must try it the way Bahians prefer to eat it: paired with a crisp acaraje fritter. These fritters are made from a ground black eyed pea mixture filled with a variety of meats and vegetables. You will often find them served by the famous Baianas de Acaraje, recognizable by their traditional dress. 

What is Dried Shrimp?

Today’s recipe calls for dried shrimp, an ingredient that is widely available in most Asian supermarkets and in the international aisles of many chain stores. The shrimps have been dried in the sun until they are about the size of a thumbnail. They are used as a seasoning in dishes and prized for their unique, umami flavor profile. 

Vegan and Kosher Substitutes for Shrimp Dip

If your diet prohibits shellfish or meat, there are plenty of options that will work for this recipe. Vegan shrimp can be incorporated in place of the jumbo shrimp, and a comparable amount of miso paste will help mimic the sweet, umami flavor of the dried shrimp. 

Shrimp Dip Recipe from Brazil (Caruru)

Ingredients:

1 lb jumbo shrimp, peeled and deveined (about 15-18 shrimps)
2 lbs fresh okra, tops and ends removed, diced
3.5 tbsp ground dried shrimp
¼ cup roasted peanuts
3 cloves garlic, minced
2 tsp red chile flakes
1 small yellow onion, chopped
2 tablespoons dende (red palm oil)
6 oz water
½ cup fresh cilantro, chopped
Extra virgin olive oil
Freshly ground black pepper
½ tsp kosher salt
Hot sauce

Directions:

  1. Heat a skillet over medium high heat. Add a drizzle of extra virgin olive oil. Saute the okra in the oil until the edges take on a golden brown color (about 3 minutes). Remove from heat and set aside. 
  2. In a blender or a food processor, add your jumbo shrimp, ground dried shrimp, and peanuts. Blend or pulse until a smooth, thick paste forms.
  3. Heat another skillet over medium heat. Add in the dende oil and cook the onions, garlic, and chile flakes until fragrant and softened (2-3 minutes).
  4. Stir in the shrimp paste, salt, pepper, and water.  Bring the mixture to a simmer, then reduce to low and cover.
  5. Simmer on low for thirty minutes. 
  6. Add in the cooked okra, chopped cilantro, and a few dashes of hot sauce. 

More Great Brazilian Recipes to Try:

Shrimp Risotto (Risotto de Camarao)

Posted on by John Reynolds

shrimp-risotto

Italian Brazilians form a large part of the country’s population, with over 60,000 individuals claiming Italian heritage in Sao Paulo alone! This means that, along with other customs, Italian food has made its way well into mainstream Brazilian cuisine. Today’s dish of shrimp risotto is heavily rooted in Italian tradition, but features a few quintessential Brazilian twists (green peas, boiled eggs, and green olives). 

One of the main differences between Italian risotto and Brazilian risotto is the rice that is used. Brazilians tend to prefer their rice fluffy and separated, as opposed to sticky or creamy. As a result, most recipes for risotto call for Basmati or jasmine in place of the traditional arborio rice. Basmati, in particular, is longer and has less starch, which keeps the grains from adhering to each other when cooked. The rice can be rinsed several times to eliminate even more starch. 

Pilaf vs Risotto

This drier style of rice is probably more similar to what we, in the US, might call a “pilaf.” Despite the texture differences, however, the cooking methods are relatively similar overall. Both involve sautéing aromatics in fat or oil, toasting the grains of rice to release a nutty flavor and aroma, and finally cooking in a flavorful stock or broth (sometimes with wine).  

In pilaf, the full amount of stock is added and the pot is covered to allow the rice to absorb all the liquid. In risotto, the liquid is added slowly, one ladle-full at a time, and some liquid is allowed to remain unabsorbed in a creamy, flavorful “sauce.” 

Shrimp Risotto Substitutions

Shellfish allergy? Don’t care for shrimp? No problem! This recipe lends itself to all kinds of customization. You can just as easily substitute the protein with chicken and chicken stock, or make a vegetarian version with portobello mushrooms and vegetable stock. 

Shrimp Risotto Recipe (Risotto de Camarão) 

Ingredients:

1.5 pounds medium-sized shrimp, peeled and deveined
½  cup diced onions
½ red bell pepper, diced
½ cup fresh tomatoes, diced
2 garlic cloves, minced
¼ cup fresh or frozen sweet peas
¼ cup chopped green olives
1.5 cups Basmati rice
2 boiled eggs, chopped
3 cups fish stock
Extra virgin olive oil
Salt and pepper to taste

Directions:

  1. Heat a large skillet over medium heat and add in a drizzle of extra virgin olive oil.
  2. Sauté the onions and bell peppers for 2 minutes or so, until they are softened. Then add in the minced garlic and cook for another 30 seconds (just until you can smell it).
  3. Add in the rice and turn the heat up to medium high. Toast the rice with the onions and garlic until it is golden and fragrant and evenly coated with oil. 
  4. Add in the tomatoes, peas, and green olives. Cover with fish stock and bring to a boil.
  5. Once boiling, reduce heat to medium low and cover. 
  6. When the rice is nearly finished, put in your shrimp and stir. Cover the pan and cook until the shrimp are pink and tender (this only takes a few minutes).
  7. Remove the rice from the heat and stir in your chopped boiled eggs. Taste for salt and add more as needed. Finish with a grind of fresh black pepper.
  8. Garnish with fresh, chopped parsley and parmesan cheese, if you like. 

More Great Brazilian Recipes to Try:

 

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