Camarão à Paulista
This is a recipe from Olivia Mesquita’s book Authentic Brazilian Home Cooking. It's kind of like Scampi, but you know, Sao Paulo style.
My weekday lunches are based on the Brazilian Prato Feito, a “plate composition” consisting of rice, beans, protein, salad, and another veggie. I am generally cooking 1-2 things and repurposing others. This simple shrimp dish is easy enough to quickly throw together as your protein, and I especially love it on a quinoa power bowl with chickpeas, greens, and extra squeezes of lime. I made them with no tails for less mess, but suit yourself.
Recipe shared with permission from Olivia Mesquita’s book Authentic Brazilian Home Cooking.
What You Need
1lb raw shrimp (peeled and deveined; see intro for tail info)
salt and pepper
3 tbsps olive oil
5 cloves of garlic, minced
1 lime for juicing
1/4 cup of parsely, chopped
Servings: 4 for entree or 8 for an appetizer
Steps
Season the shrimp with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet on medium-high heat; fry the shrimp for 2-3 minutes on each side until no longer translucent; remove to a bowl.
Add remaining oil to skillet, and then saute the garlic on low heat until it is golden (be careful not to toast or burn)
Add the garlic to the shrimp, then toss with lime juice, parsley and adjust salt & pepper as needed
Arrange on a serving dish with lime wedges
Serving Suggestion
Get some cute picks and serve as an appetizer.
