Brasmar Shrimp Bean Stew
Feijoada de Camarão
Tacos de Corvina
INGREDIENTS
- Brasmar whole shrimp
- 1 can of white beans
- 2 white onions
- 1 celery stalk
- 1 lemon
- 1 tube of concentrated tomato paste
- White wine
- 4 garlic cloves
- 1 bunch of cilantro
- 1 hot chili pepper
- 100g of bacon
- Half a sausage
- Paprika
PREPARATION
Peel the shrimp, remove their heads, cut them in half, and set aside. Reserve 2 or 3 whole shrimp for garnish.
Sauté the shrimp heads and shells. Add the tomato paste and let it thicken.
Chop the onion, celery, and garlic. Add to the broth.
Add 250 ml of white wine and let it evaporate. Add a glass of water. Let it simmer for 25 minutes to thicken.
Chop the onion, cilantro, chili pepper, bacon, and chorizo.
Fry the chorizo and bacon until they release some fat. Add the onion and garlic.
Add the shrimp and let it sauté for a bit. Add the previously prepared broth and let it cook.
Add the white beans and let them cook. Season with salt. Add the cilantro and the juice of half a lemon.
Fry the reserved shrimp and place them on top. Serve.
PREPARATION
Peel the shrimp, remove their heads, cut them in half, and set aside. Reserve 2 or 3 whole shrimp for garnish.
Sauté the shrimp heads and shells. Add the tomato paste and let it thicken.
Chop the onion, celery, and garlic. Add to the broth.
Add 250 ml of white wine and let it evaporate. Add a glass of water. Let it simmer for 25 minutes to thicken.
Chop the onion, cilantro, chili pepper, bacon, and chorizo.
Fry the chorizo and bacon until they release some fat. Add the onion and garlic.
Add the shrimp and let it sauté for a bit. Add the previously prepared broth and let it cook.
Place the avocado base on the taco and finish with the marinated fish.
Fry the reserved shrimp and place them on top. Serve.
