Brazil

Pumpkin rice

Fresh pork tenderloin

Shrimp vg

Coriander

Onion

Garlic

Pepperoni Pepper

Paio sausage

Olive oil

Tomato

Fine salt

Aged Cachaça

Cumin powder from the fair

Shrimp rice

Cortar os legumes picados . A linguiça , e lombinho. Numa panela rasa grande colocar azeite e refogar a linguiça e o lombinho deixar bem refogado. Numa panela fundo colocar as aparas de legumes com água e cascas de camarao e ferver . Uma vez as carnes refogadas acrescentar os legumes 10 mns a fogo médio para pegar gosto , colocar as especiarias o sal e arroz.  Molhar com caldo e cozinhar até chegar no ponto , colocar os camarao limpos por cima e cobrir ainda quente . Servir com azeite e coentro picado 

Cut the chopped vegetables. The sausage, and tenderloin. In a large shallow pan, put oil and sauté the sausage and tenderloin, leave well sautéed. In a deep pan, place the vegetable trimmings with water and shrimp shells and boil. Once the meats are sautéed, add the vegetables for 10 minutes over medium heat to taste, add the spices, salt and rice. Wet with broth and cook until it reaches the point, place the cleaned shrimp on top and cover while still hot. Serve with olive oil and chopped coriander.

Shrimp rice

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