Brazilian recipe
Cassava-Crusted Shrimp with Requeijão (Camarão empanado com mandioca)
Learn how to make cassava-crusted shrimp, a crisp and flavorful combination that works beautifully as a quick appetizer or main dish.
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Ingredients
Oil for frying
1/2 kg finely grated fresh cassava
1/2 kg very cold creamy requeijão
12 large shrimp, peeled with tails on
1/2 kg finely grated fresh cassava
1/2 kg very cold creamy requeijão
12 large shrimp, peeled with tails on
Where to find ingredients
Find the shrimp in the seafood section, the requeijão in the dairy aisle or refrigerated cheeses, and the cassava at produce markets or the frozen foods section. Frying oil is available in the cooking oil aisle.
Preparation method
- Remove the shells from the shrimp, leaving the tails on to make them easier to eat
- Fill each shrimp with a portion of creamy requeijão, spreading it evenly
- Coat the stuffed shrimp in grated cassava, covering the entire surface
- Heat the oil in a deep pan until it reaches the proper frying temperature
- Fry the cassava-coated shrimp until golden and crisp
- Remove from the oil, drain on paper towels, and season with salt to taste
- Serve hot, with the sauce of your choice
Observations
This cassava-crusted shrimp recipe is a practical, flavorful option for anyone looking for a dish with a crisp texture and bold taste. Ideal for quick meals, it pairs large shrimp, peeled with the tails on, filled with creamy requeijão and coated in grated cassava. The preparation is simple and fast, perfect for impressing in the kitchen with accessible ingredients and an easy technique.
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