Brazilian Shrimp Pie Food

EMPADINHAS (BRAZILIAN SHRIMP PIES)

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.

IMPOSSIBLY EASY SHRIMP PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer shrimp, onions, basil and cheese in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

BRAZILIAN SHRIMP STEW

Steps:

• Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
• Purée tomatoes with juice in a blender until smooth.
• Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
• Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
• Available at Brazilian and West African markets and Kalustyan's (800-352-3451).

BRAZILIAN PIE

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.