BRAZILIAN PRAWN VATAPA
Make and share this Brazilian Prawn Vatapa recipe from Food.com.
Provided by Lil Ms Tropical
Categories Brazilian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put breadcrumbs in a bowl and stir in the coconut milk and leave to soak for about 30 minutes. Then puree in food processor. Set aside.
- Peel fresh prawns and put shells with fish stock and tomatoes into pan bring to the boil and simmer for 30 minutes then strain.
- In a food processor put the onion, chilli, dried shrimps and mix up until quite mushy, put thismix into a large fry pan with the palm oil and cook over a low heat.
- Grind the peanuts and cashews in the food processor. Add this to the pan of onion mix. Stir in the breadcrumb puree and prawn stock and boil and stir for about 5 minutes then add the coconut cream, lime joice, prawns and garnish with fresh coriander.
Nutrition Facts : Calories 685.9, Fat 44.9, SaturatedFat 17.2, Cholesterol 158.5, Sodium 1012.4, Carbohydrate 46, Fiber 4.8, Sugar 16.3, Protein 30.6
PRAWNS PROVENCALE
I learned how to make these prawns working for a caterer back in the '80s. Be sure to season the breadcrumbs well. Butterflying the prawns takes time, but practically everything except the baking can be done ahead of time. Serve with any number of dips (like lemon aioli) or just a squeeze of fresh lemon.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 28m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
- Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
- Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
- Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
- Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
- Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 10.6 g, Cholesterol 177.2 mg, Fat 13.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 2.8 g, Sodium 475.7 mg, Sugar 0.9 g
GARLIC PRAWNS
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.
Provided by kathie
Categories Seafood Shellfish Shrimp
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
- Heat an outdoor grill to high heat.
- Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
- If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 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
BRAZILIAN SEAFOOD STEW-VATAPA
This is a hot and spicy codfish and shrimp stew which comes from Bahia, a coastal region, where foods have been influenced by Africans who were brought to Brazil. Recipe from Recipegoldmine.
Provided by daisygrl64
Categories Brazilian
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve.
- Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
- Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture with slotted spoon. Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.
Nutrition Facts : Calories 620.4, Fat 46.1, SaturatedFat 22.3, Cholesterol 110.8, Sodium 654.4, Carbohydrate 23.7, Fiber 5.7, Sugar 12.6, Protein 34
More about "brazilian prawn vatapa food"
VATAPá, BRAZIL'S DELICIOUS SHRIMP STEW - AMIGOFOODS
PRAWN CURRY (VATAPA) RECIPE : SBS FOOD
From sbs.com.au
ITALIAN PRAWN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TRADITIONAL BRAZILIAN FOOD: 12 FAMOUS DISHES YOU MUST …
From rainforestcruises.com
VATAPá | TRADITIONAL STEW FROM BAHIA, BRAZIL - TASTEATLAS
From tasteatlas.com
MENU OF THE DAY: FOOD FROM BAHIA IN BRAZIL - CULTURE TRIP
From theculturetrip.com
VATAPá (PRAWNS IN COCONUT MILK SAUCE) - SABOR BRASIL
From saborbrasil.it
VATAPA - BRAZILIAN SHRIMP STEW - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
BRAZILIAN VATAPá | SPICEBREEZE
From spicebreeze.com
BRAZILIAN SHRIMP STEW (VATAPá) | SAVEUR
From saveur.com
VATAPá - WIKIPEDIA
From en.wikipedia.org
Place of origin Brazil
VATAPá RECIPE (BRAZILIAN SEAFOOD STEW WITH COCONUT MILK)
From whats4eats.com
Estimated Reading Time 2 mins
VATAPA, BRAZIL'S DELICIOUS SHRIMP STEW - YOUTUBE
From youtube.com
48 PRAWN RECIPES | OLIVEMAGAZINE
From olivemagazine.com
BRAZILIAN BLACK-EYED PEA AND SHRIMP FRITTERS: ACARAJé
From thespruceeats.com
BRAZILIAN NUT PUREE WITH SHRIMP (VATAPA) - MY HUNGRY TRAVELER
From myhungrytraveler.com
BRAZILIAN VATAPA RECIPE | RACHAEL RAY
From rachaelray.com
THE HIRSHON BRAZILIAN SHRIMP STEW - VATAPá - THE FOOD DICTATOR
From thefooddictator.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love