How to cook Brazilian Simmered Prawns - Bahia Style
- 2 pounds shelled cooked prawns (shrimps)
- 1 pound manioc* root (cassava/yucca) peeled and cubed
- 3 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 tomatoes, peeled and quartered
- 1 tablespoon freshly chopped coriander
- 8 ounces coconut milk (thin)
- 3 tablespoons dende** oil
- Salt and black pepper
- Place the manioc and salt in a saucepan, cover with cold water, bring to a boil then reduce the heat and simmer for 20 minutes.
- Meanwhile, heat the oil in a large frying pan, add the onions and sauté until golden.
- Add the tomatoes and cook for 5 minutes.
- 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.
- Drain the cooked manioc, return to the pan and mash with a potato masher or fork.
- Add the coconut milk to the prawns and mix well then and the mashed manioc, a little at a time, stirring vigorously until well incorporated.
- Raise the heat to medium and add the dende oil. Continue to cook for a further 1 minute. Serve hot with rice and toasted manioc meal.
(also known as cassava and yucca) is a tropical tuber plant grown throughout Brazil. Long and cylinder-like in shape, manioc root has a light brown “fibrous” skin similar to a potato or yam. The inside is white and starchy. **Dende
oil (dendê oil) - bright orange palm oil is a staple in Brazilian cuisine. Bahia
is one of the 26 states of Brazil, and is located in the northeastern part of the country on the Atlantic coast.
This recipe for Brazilian Simmered Prawns - Bahia Style serves/makes: 6
The Brazilian Simmered Prawns - Bahia Style recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: South American
(more South American