BAJA SHRIMP TACOS
The sauce gives these shrimp tacos a delicious kick!
Provided by Brittier
Categories Main Dish Recipes Taco Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
- Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
- Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
- Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.
Nutrition Facts : Calories 797.6 calories, Carbohydrate 83.6 g, Cholesterol 64.5 mg, Fat 42.3 g, Fiber 6.6 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 1118.4 mg, Sugar 6.4 g
BAHIA-STYLE MOQUECA PRAWN STEW
A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice
Provided by Jennifer Joyce
Categories Main course
Time 40m
Number Of Ingredients 13
Steps:
- Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
- Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
- Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.
Nutrition Facts : Calories 398 calories, Fat 28 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
BAHIAN CHICKEN AND SHRIMP STEW
Steps:
- Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
- Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
- Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
- Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and sauté, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
- Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
- Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dendê oil (if using).
- *Available at Asian markets.
- **Available at some Latino markets.
- ***Available at some Lantino markets and sendexnet.com.
MOQUECA (BRAZILIAN SEAFOOD STEW)
Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
- In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
- Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
- Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
- Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
- Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.
CAMARON A BAHIANA - SHRIMP BAHIA STYLE IN TOMATO SAUCE
Wife received this recipe from... her brother's friend's girlfriend who lived in Brazil. The origin sounds longer when you're talking and seems way more confusing. When I was first introduced to this recipe I was amazed at something so simple tasting so good. Since we received this recipe we have cooked it several times per week and have convinced our 10yr and 8yr old to eat it as well. I do suggest on the last three items you add to your desired taste, we like it spicy and only "real" amounts of salt on the plate as each person in our family has a different "version" of too salty or too hot.
Provided by BDM FAMILY
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan and sauté the onion until it is softened.
- Add and sauté the tomatoes and parsley for 5 minutes.
- Add the shrimp and cook, stirring frequently for 3 minutes.
- Season with salt/pepper.
- Melt the butter and add to main dish with coconut milk, STIR FREQUENTLY.
- Add the red peppers/chipotle powder and stir for 2 -5 minutes (make sure shrimp are done).
- Serve with some rice (white, wheat, or fried -- your choice).
Nutrition Facts : Calories 379.6, Fat 28.4, SaturatedFat 20.6, Cholesterol 150.5, Sodium 994, Carbohydrate 15.7, Fiber 3.2, Sugar 6.1, Protein 19.8
BRAZILIAN SHRIMP STEW
Steps:
- Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
BAHIA SHRIMP
A Brazilian Dish.... Great for dinner parties and lovers of shrimp. Serves great with coconut rice and black beans.
Provided by chefsousa
Categories Brazilian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place the potato and salt in a saucepan, cover with cold water, bring to a boil then reduce the heat and simmer for 20 minutes.
- 2. Meanwhile, heat the oil in a large frying pan, add the onions and sauté until golden.
- 3. Add the tomatoes and cook for 5 minutes.
- 4. Add the prawns, salt, pepper and coriander, mix well then reduce the heat, cover and simmer very gently for 8-10 minutes until the shrimp are done.
- 5. Drain the cooked potato, return to the pan and mash with a potato masher or fork.
- 6. Add the coconut milk to the prawns and mix well then and the mashed potato, a little at a time, stirring vigorously until well incorporated.
Nutrition Facts : Calories 582.1, Fat 35.8, SaturatedFat 18.1, Cholesterol 285.8, Sodium 1306.5, Carbohydrate 31.7, Fiber 4.8, Sugar 7.1, Protein 35.9
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