Brazilian recipe
Shrimp breaded with cassava: a crispy and savory dish (Camarão empanado com mandioca)
Discover how to make breaded shrimp with cassava, a crunchy and flavorful combination that is perfect for a quick, impressive meal using simple ingredients.
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Ingredients
Oil for deep-frying
500g of fresh cassava, coarsely grated
500g of very cold creamy requeijão
12 large shrimp, peeled with tails left on
500g of fresh cassava, coarsely grated
500g of very cold creamy requeijão
12 large shrimp, peeled with tails left on
Where to find ingredients
You can find fresh cassava and shrimp at local island fish markets or specialty produce stalls. Requeijão is a specific Brazilian creamy cheese spread; if unavailable, a thick, high-quality cream cheese can serve as a substitute.
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 portion of creamy requeijão, spreading it evenly.
- Roll 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 appropriate temperature for frying.
- Deep-fry the cassava-breaded shrimp until they turn golden and crispy.
- Remove the shrimp from the oil, drain on paper towels, and season with salt to taste.
- Serve while hot, accompanied by a dipping sauce of your choice.
Observations
This recipe for breaded shrimp with cassava is a practical and savory choice for those seeking a dish with a delightful crunch and distinct flavor profile. Perfect for quick meals, it features large peeled shrimp with the tails left on, coated in creamy requeijão and breaded in grated cassava. The preparation is straightforward and swift, making it an excellent way to surprise guests in the kitchen using accessible ingredients and a simple technique.
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