Camarão à Paulista
This is a recipe from Olivia Mesquita’s book Authentic Brazilian Home Cooking. A simple yet delicious dish that can be served as an appetizer or as a protein on salads or quinoa bowls. Shrimp tails can be on for a hands-on experience or as I made them with no tails and picks for less mess.
Equipment
Skillet
Serving Picks (if using)
Ingredients
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
Time: 15 minutes active time
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
Serve as an appetizer or as a protein on salads or quinoa bowls.
