Brazilian recipe
Creamy Heart of Palm and Shrimp Filling (Recheio cremoso de palmito e camarão para pastel)
Discover how to make this rich, velvety heart of palm and shrimp filling—a sophisticated and flavorful choice perfect for golden, crispy pastéis.
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Ingredients
Chopped fresh parsley to taste
2 garlic cloves, minced
100g heavy cream
2 tablespoons all-purpose flour
250g heart of palm, diced into small pieces
Black pepper to taste
Salt to taste
1 tablespoon butter
1 medium onion, finely diced
200ml whole milk
300g cleaned shrimp, peeled and deveined
2 garlic cloves, minced
100g heavy cream
2 tablespoons all-purpose flour
250g heart of palm, diced into small pieces
Black pepper to taste
Salt to taste
1 tablespoon butter
1 medium onion, finely diced
200ml whole milk
300g cleaned shrimp, peeled and deveined
Where to find ingredients
You can find fresh or frozen shrimp and quality jarred heart of palm at local supermarkets and seafood counters. Look for heart of palm in the canned vegetable aisle. If fresh parsley is unavailable, you may use fresh cilantro as a local substitute, though parsley remains the traditional choice.
Preparation method
- In a saucepan, sauté the onion and garlic in butter until translucent.
- Add the shrimp and cook for a few minutes until they change color and become pink.
- Stir in the diced heart of palm and mix well.
- Sprinkle the flour over the ingredients in the pan and stir until fully incorporated.
- Gradually pour in the milk, whisking constantly to prevent lumps, until you achieve a smooth, homogeneous cream.
- Fold in the heavy cream and continue to stir until the mixture is thick and velvety.
- Season with salt and black pepper to taste.
- Cook over low heat, stirring continuously, until the filling thickens to the desired consistency.
- Remove from heat, stir in the chopped parsley, and mix thoroughly.
- Allow the filling to cool completely before using it to stuff your pastéis.
Observations
This classic filling brings together tender heart of palm and succulent shrimp in a smooth, velvety sauce. It is an excellent choice for filling pastéis, whether you prefer them deep-fried or oven-baked, offering a refined flavor profile and a luxurious creaminess that appeals to every palate. The preparation is straightforward and efficient, ensuring you have a perfect, stable filling for your homemade savory pastries. By balancing the delicate earthiness of the heart of palm with the subtle sweetness of fresh shrimp, this recipe creates a standout option for any occasion.
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