Brazilian recipe
Breaded Shrimp with Cassava (Camarão empanado com mandioca)
Discover how to prepare breaded shrimp with cassava, a crunchy and flavorful combination perfect for a quick and irresistible dish.
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Ingredients
Oil for frying
1/2 kg of fresh cassava, grated using a coarse grater
1/2 kg of chilled creamy requeijão
12 large peeled, tail-on shrimp
1/2 kg of fresh cassava, grated using a coarse grater
1/2 kg of chilled creamy requeijão
12 large peeled, tail-on shrimp
Where to find ingredients
Find fresh cassava at local markets or greengrocers. Requeijão can be found in specialty food stores or international sections; as a substitute, a high-quality cream cheese can be used.
Preparation method
- Remove the shells from the shrimp, keeping the tails intact for easy handling.
- Stuff each shrimp with a portion of the creamy requeijão, spreading it evenly.
- Coat the stuffed shrimp in the grated cassava, ensuring the entire surface is covered.
- Heat the oil in a deep pan until it reaches the appropriate frying temperature.
- Fry the cassava-coated shrimp until they are golden and crispy.
- Remove from the oil, drain on paper towels, and season with salt to taste.
- Serve hot with a dipping sauce of your choice.
Observations
This breaded shrimp with cassava recipe is a practical and savory option for those seeking a dish with a crisp texture and bold flavor. Ideal for quick meals, it pairs large, tail-on peeled shrimp with creamy requeijão, coated in grated cassava. The preparation is simple and swift, making it perfect for impressing guests in the kitchen using accessible ingredients and an easy technique.
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