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Shrimp with chayote

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

90 min(s)

Porções

4 servings

Janaína Rueda

@janainarueda
  • Ingredients
  • Recipe
  • Fish broth: fish head1/2 kg
  • Water1/2 l
  • Onion50 g
  • Salmon50 g
  • Leek50 g
  • Chayote: Chuchus cut into cubes2 unit(s)
  • White pepper6 g
  • Egg farofa: red onion100 g
  • Butter50 g
  • Free-range eggs3 unit(s)
  • Small producer corn flour150 g
  • Parsley5 g
  • Chives5 g
  • Salt and pepper to taste
  • Shrimp: Shrimp800 g
  • Salt and white pepper to taste
  • Onion50 g
  • Garlic5 g
  • Fish broth300 g
  • Tomato sauce50 g
  • Parsley10 g
  • Chives10 g
  • Salt6 g
  1. Fish broth: put all the ingredients in a pan and boil for 1 hour.
  2. Then strain and return to the same pan so that the mixture reduces to 300 thousand.
  3. Preparation of chayote: cook the chayote in salted water for 2 minutes.
  4. Farofa preparation: heat a skillet with butter and add the red onion.
  5. When it starts to brown, add the eggs.
  6. Add the cornmeal and mix. Finish with parsley and chives.
  7. Season with salt and pepper to taste.
  8. Shrimp preparation: season the shrimp with salt and white pepper. Reserve.
  9. Heat a pan and add the onion and garlic until lightly browned.
  10. Add the fish stock and tomato sauce.
  11. Add the shrimp and let it boil for 1 minute and a half.
  12. Finish with parsley, chives and pout pepper.
  13. Serve with chayote, white rice and egg farofa.

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