BRAZILIAN SHRIMP PIE
Steps:
- Pre-heat the oven at 400F.
- In a skillet over heat-medium heat place olive oil, onion, garlic and tomato.
- Sauté for about 5 minutes. Then add shrimp and cook for 3 more minutes or until shrimp is pink.
- Add green peas, corn and season with salt and pepper.
- Cook for 1 minute. Set aside.
- In a blender jar add Put the almond milk, coconut oil, eggs, salt and baking powder. Blend everything for about 1 minutes or so and add flour gradually.
- Then blend for 3 minutes.
- Place half of the dough on the greased baking sheet.
- Then place the mixture filling and the rest of the dough on top.
- Sprinkle with parmesan and bake in the oven until golden brown. Enjoy!
Nutrition Facts : ServingSize 1 /8, Calories 343 kcal, Carbohydrate 24 g, Protein 11 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 96 mg, Sodium 405 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 5 g
EMPADINHAS (BRAZILIAN SHRIMP PIES)
Make and share this Empadinhas (Brazilian Shrimp Pies) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Make the dough.
- Place the flour in a large mixing bowl and make a well in the center.
- Place the butter, shortening, eggs, salt, and 1 cup water in the well.
- Using one hand to mix, squeeze these ingredients through your fingers to make a paste.
- Gradually work in the flour, squeezing the dough between your fingers to mix it.
- Add water as necessary: the dough should be quite soft.
- Let the dough rest for 30 minutes.
- Prepare the filling.
- Peel and devein the shrimp (my favorite yucky part...).
- Heat the oil in a large saucepan.
- Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
- Add the shrimp, bay leaf, tomato paste, salt, and pepper, plus water to cover.
- Bring to a boil, reduce heat, and simmer for 10 minutes, or until the shrimp is cooked.
- Strain the shrimp, reserving the broth.
- Finely chop the shrimp by hand or in the food processor.
- Stir in the flour, peas, and olives.
- Stir in 3-4 tablespoons of the reserved broth: the filling should be moist but not runny.
- Add enough cayenne to give the shrimp mixture a little bite.
- Pinch off cherry-sized pieces of dough and use them to line the tartlet molds.
- Push the dough in with your thumb.
- The dough should just reach over the top of the mold.
- Place a spoonful of filling in each crust.
- Roll out the remaining dough and cut out tops for the empadinhas.
- Try to capture an air bubble when you place the top over the filling: this is what makes the pie light.
- Seal the tartlets by pinching together the top and bottom crust.
- Note: the empadinhas can be prepared ahead to this stage and frozen.
- Preheat the oven to 375° F.
- Brush the tops of the empadinhas with egg glaze.
- Bake for 30 minutes, or until golden brown.
- Unmold and serve.
- If you're lazy like me, try this big pie version, called empadão: make the filling and use Pillsbury pie crusts, one for the bottom and one for the top.
- Fantastic dinner stuff!
- To make chicken empadinhas-------------.
- Cook the chicken and prepare the broth.
- Place the chicken in a small saucepan with the garlic, onion, bay leaf and water to cover.
- Bring to a boil, reduce the heat, and gently simmer for 20 minutes, or until the chicken is tender.
- Drain the chicken, reserving the broth.
- When the chicken is cool enough to handle, remove the skin and bones and finely shred the meat.
- Discard the onion, garlic, and bay leaf.
- Heat the oil in a large saucepan.
- Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
- Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water to cover.
- Bring to a boil, reduce heat, and simmer for 5 minutes.
- Procede as in step 3 above, stirring in the flour, peas, and olives.
- And so on.
Nutrition Facts : Calories 559.4, Fat 32.6, SaturatedFat 8.6, Cholesterol 150, Sodium 862.3, Carbohydrate 43, Fiber 2, Sugar 1.3, Protein 22.4
BRAZILIAN SHRIMP STEW
Make and share this Brazilian Shrimp Stew recipe from Food.com.
Provided by MarraMamba
Categories Brazilian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
- Puree tomatoes with juice in a blender til smooth.
- cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
- Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
- Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
- Stir in dende oil and remaining cilantro. Season to taste.
BRAZILIAN PIE
Make and share this Brazilian Pie recipe from Food.com.
Provided by Annacia
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, combine pudding, coffee, cocoa, and milk.
- Cook over medium heat, stirring frequently, until mixture comes to a full boil.
- Remove from heat and continue to stir frequently until cool.
- Place plastic wrap directly onto pudding and chill in refrigerator for 1 hours.
- Beat slightly.
- Fold in whipping cream which has been beaten until stiff.
- Pour into pie shell.
- Garnish with sliced almonds.
- Refrigerate until ready to use.
Nutrition Facts : Calories 409.8, Fat 23.4, SaturatedFat 10.9, Cholesterol 52.1, Sodium 381.1, Carbohydrate 44.6, Fiber 1.7, Sugar 24.7, Protein 6.2
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