Aipim puree with carne de sol, grilled shrimp and seasoning salad

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By

@cheflilialmeida

View in original language

(Português)

60 min(s)

4 servings

Ingredients

• Aipim | 1 kg
• Water to cook the cassava | 2 l
• Cooking water | 100 ml
• Milk | 100 ml
• Butter | 1 tablespoon
• Black pepper |  to taste
• Salt |  to taste
• Meat diced | 700 g
• Onion in small cubes | 1 unit(s)
• Olive oil | 1 dessert spoon
• Butter | 1 dessert spoon
• Shrimp without shell | 500 g
• Olive oil | 2 tablespoon
• Black pepper |  to taste
• Paprika |  to taste
• Tahiti lime | 1 unit(s)
• Parsley |  to taste
• Butter | 1 dessert spoon
• Salt |  to taste
• Firm red tomato | 1 unit(s)
• Firm green tomato | 1 unit(s)
• Minced Garlic Clove | 1 coffee spoon
• Chopped Onion | 1 unit(s)
• Olive oil | 1 tablespoon

Recipe

1. First, place the cassava pieces in the pressure cooker and add water to cover and pass two fingers above the root. With a dessert spoon, add a generous pinch of salt in the water, cover the pan and turn on the heat and after the pressure starts, let it cook for 20 minutes, turn off and let the pressure come out on its own.
2. Remove the cassava from the pan and place in a large bowl, reserving the cooking water. With the help of a fork and a knife, remove that "central vein" from the cassava and discard. Then place the cassava pieces in the multi-processor with fresh milk, a little of the cooking water, salt, a little ground black pepper just to flavor and process to a cream.
3. Place the beaten cassava cream in a medium saucepan and add butter before turning on the heat. Turn on the fire and stir constantly, cook until you get a homogeneous puree.
4. Season the prawns with salt, pepper and paprika.
5. In a frying pan, heat olive oil and place the shrimp, when the bottom is cooked, turn to cook the other side as well, finish with a little chopped parsley and butter.
6. Fry the carne del sol in a pan with olive oil and chopped onion. Finish with butter.
7. Cut all the salad seasonings into cubes and season with lemon, garlic, salt and olive oil.
8. Assemble a single orato or individual portions and serve.

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