Brazilian recipe
Crispy Cassava-Crusted Shrimp (Camarão empanado com mandioca)
Master this crunchy and savory pairing of succulent shrimp and cassava, perfect for a quick, impressive dish made with simple, wholesome ingredients.
0.0 / 5 by 0 Reviews
Ingredients
Vegetable oil for deep-frying
500g fresh cassava, grated coarsely
500g requeijão cremoso, chilled
12 large shrimp, peeled and deveined with tails left on
500g fresh cassava, grated coarsely
500g requeijão cremoso, chilled
12 large shrimp, peeled and deveined with tails left on
Where to find ingredients
You can find fresh cassava and shrimp at local seafood markets or the produce and freezer sections of large supermarkets. Requeijão cremoso is a staple of Brazilian cuisine; if unavailable, a thick, spreadable cream cheese can be used as a substitute to maintain the intended texture and richness. Use a neutral oil with a high smoke point, such as canola or vegetable oil, for best results.
Preparation method
- Remove the shells from the shrimp, keeping the tails intact to make them easier to handle and eat.
- Stuff each shrimp with a generous portion of chilled requeijão cremoso, spreading it evenly.
- Dredge the stuffed shrimp in the grated cassava, ensuring the entire surface is well-coated.
- Heat the oil in a deep pot until it reaches the proper frying temperature.
- Fry the cassava-coated shrimp until they are golden brown and perfectly crispy.
- Remove from the oil, drain on paper towels, and season with salt to taste.
- Serve hot, accompanied by your favorite dipping sauce.
Observations
This recipe for breaded shrimp with cassava is a practical and flavorful choice for those seeking a dish with a satisfying crunch and a bold profile. It’s an ideal option for a quick meal, featuring large tail-on, peeled shrimp coated in creamy requeijão and breaded in grated cassava. The preparation is straightforward and swift, allowing you to easily surprise your guests with accessible ingredients and a simple cooking technique.
Ratings and comments