Brazilian recipe
Breaded shrimp with cassava (Camarão empanado com mandioca)
Learn how to make breaded shrimp with cassava, a crunchy and flavorful combination that is perfect for a quick, impressive meal.
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Ingredients
Oil for frying
1/2 kg of fresh cassava, coarsely grated
1/2 kg of well-chilled creamy requeijão
12 large shrimp, peeled with tails left on
1/2 kg of fresh cassava, coarsely grated
1/2 kg of well-chilled creamy requeijão
12 large shrimp, peeled with tails left on
Where to find ingredients
You can find fresh shrimp and cassava at local markets or supermarkets. Requeijão is a specific Brazilian cream cheese; if unavailable, a thick, high-fat spreadable cream cheese may serve as a substitute.
Preparation method
- Remove the shells from the shrimp, keeping the tails intact to make them easier to handle.
- Stuff each shrimp with a portion of the chilled creamy requeijão, spreading it evenly.
- Coat the stuffed shrimp thoroughly with the grated cassava, ensuring the entire surface is covered.
- Heat the oil in a deep pan until it reaches the appropriate temperature for frying.
- Fry the cassava-coated shrimp until they are golden brown and crispy.
- Remove them from the oil, drain on paper towels, and season with salt to taste.
- Serve hot, accompanied by a sauce of your choice.
Observations
This breaded shrimp with cassava recipe is a practical and savory choice for those seeking a dish with a satisfying crunch and bold flavor. Ideal for quick meals, it pairs large, tail-on peeled shrimp with creamy requeijão, all coated in grated cassava. The preparation is straightforward and efficient, making it perfect for impressing guests with accessible ingredients and simple techniques.
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