facebook-icon  linkedin-icon  google-plus-cynthia-presser  pinterest-icon  youtube-icon  stumbleupon-icon  email-icon

Shrimp and Heart-of-Palm Pie (Empadão de Camarão e Palmito)

empadao-camarao-palmito-brazil-shrimp-hearts-of-palm-pie

This Shrimp and Heart-of-Palm Pie is a traditional Brazilian dish. It is super creamy in the inside, and the dough is so crumbly it melts in your month! In fact this dough recipe has a curious name: “rotten dough” (massa podre). Definitely a weird name for something that tastes so good. I think this pie is comparable to an American pot pie, but the dough is flakier and the filling is thicker. Also, it is a great recipe for large parties since it can be made up to 3 days in advance and kept in the fridge until it is time to bake. This pie will feature on the buffet table at my house this Christmas, and I am excited to present a Brazilian traditional dish to our family! I hope they enjoy as much as I do.

Add a comment

Read more: Shrimp and Heart-of-Palm Pie (Empadão de Camarão e Palmito)

Lobster Mac and Cheese

mac-n-cheese-lobster

Lobster Macaroni & Cheese is one of my top 3 favorite American dishes, and for a while I had been thinking about creating my own version. But despite of what most people think of a mac’ n cheese recipe, I consider it one of those that either turns out fantastic or it is a complete disaster.  So when I came across my friend Alejandra Ramos’ tutorial of an extra creamy Stovetop Mac & Cheese, I finally found the perfect basic recipe to dress up. My version also got a touch of luxury from black truffle oil and a Brazilian twist with the farofa topping. Enjoy this rich and delightful dish in a cold night, with good company and a glass of wine. Cheers!

Add a comment

Read more: Lobster Mac and Cheese

Vatapá – Coconut Milk and Dried Shrimp Stew from Bahia, Brazil

vatapa-shrimp-stew-acaraje-bahia-salvador-brazil

Vatapá can be served as a main dish over rice or as a filling in the also famous and exotic acarajé. This delight is typical from the Northern region of Brazil, especially popular in the state of Bahia. The unique flavors in this stew come from coconut milk, red palm oil, dried and fresh shrimp, cashews, peanuts, herbs and ginger. It might sound really different but it is actually pretty simple to make.

Add a comment

Read more: Vatapá – Coconut Milk and Dried Shrimp Stew from Bahia, Brazil

Seared Tuna with Roasted Avocado-Pepper and Wasabi Sauce

seared-tuna-avocado-sweet-red-pepper

Searing tuna is not a difficult task. The marinade seasons the steak really well, but the biggest “secret” for achieving great flavor is purchasing super fresh tuna steaks. The real twist on this recipe comes from the sauce: grill the vegetables prior to making the sauce for a delicious smoky taste. Healthy and so good!

Add a comment

Read more: Seared Tuna with Roasted Avocado-Pepper and Wasabi Sauce

Fettucini al Mare with Asparagus and Crème Fraiche

fettucini-shrimp-calamari-bay-scallops-asparagus-spinach-lemon

This pasta tastes like the ocean with a touch of freshness from lemon juice and dill; and it takes only 15 minutes from start to finish!

Add a comment

Read more: Fettucini al Mare with Asparagus and Crème Fraiche

Coconut and Salmon Soup

coconut-salmon-soup-paleo-foodgawker

Some of my favorite Brazilian ingredients are in this creamy soup: coconut milk, lime juice and cilantro. I created this recipe a copuple of years ago; and even as delicious as it is, I did not repeat it for a while until my husband decided that he wanted to try the paleo diet. That made me research back to some of my recipes that I had not touched in a while... Well, it was well worth it because my husband was raving about this dish after I made it for him - and for me too of course ;) This delicious soup is perfect for this time of year: rich and delicious, but also healthy! It fullfiled perfectly his "paleo demands" - which means no dairy or grains. This easy soup can also be served over rice, if you prefer. 

Add a comment

Read more: Coconut and Salmon Soup

Asparagus and Shrimp Risotto

aspargus-shrimp-risotto-new-foodgawker-1

Risotto making is a process that requires patience. But it’s a gentle, easy, fun kind of patience. Some people might not enjoy stirring a pot of rice almost constantly for nearly 25 minutes. I do, even thinking of myself as a person who is not very patient. 

For me, risotto is a dish that brings people together around the stove. The wooden spoon can be passed through different hands, while everyone sips on wine and watch the grains of Arborio swell. The scents coming from the pan intensify as wine and broth are added. It’s such fun to share with loved ones.

Risotto is one of my favorite Italian dishes and, being a stubborn Brazilian with an appetite for twists, I could not help but add some not so traditional moves to the dish. For example, if risotto is made the proper way, Italians do not add any butter or cream at the end. Well, I still do. Just because I love it.

Risotto is quite a versatile recipe too. It can be turned into a very rich course, like a four-cheese risotto. Or it can be made into an earthy dish, like a mushroom risotto. Or it can be a perfect recipe for spring, like this Asparagus and Shrimp Risotto – which also gets a touch of lemon juice and lemon zest. This risotto is light, yet satisfying. I make this recipe at least once a year, sometimes more. It’s a family affair for us – it was my sweet sister who taught me this one and we love to cook risotto together!

Enjoy with a crispy white. Happy Spring!

Add a comment

Read more: Asparagus and Shrimp Risotto

Pasta Salad with Shrimp and Peanut Butter-Ginger Dressing

pasta-salad-peanut-butter-asian

I love Asian food and this salad has all those wonderful flavors... The dressing is rich and spicy, with peanut butter, honey, ginger, chile paste and soy sauce;  but the scallions add a bit of freshness to the bite. Roasted bell peppers and decadent shrimp complete this perfect summer salad! It is a whole meal on its own. Enjoy!

Add a comment

Read more: Pasta Salad with Shrimp and Peanut Butter-Ginger Dressing

Fish Roulade with Hearts-of-Palm and Mascarpone, over Olive-Apricot Tapenade

fish-roulade-tapenade-olives-apricots-hearts-of-palm-mascarpone 2 600x336

I used cod in this roulade, but it can be made with sole or tilapia too. The process is very simple (the only fancy thing about it is its name!) but the presentation is very pretty. My version of tapenade has dried apricots for a sweeter touch and it can also be served as a dip for crackers or bread. Enjoy with a glass of Sauvignon Blanc or Pinot Gris.

Add a comment

Read more: Fish Roulade with Hearts-of-Palm and Mascarpone, over Olive-Apricot Tapenade

Shrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes

shrimp-red-sauce-potatoes

The cream cheese adds richness to this shrimp dish. I used Catupiry (the Brazilian style cream cheese) and I made this recipe while spending time with my family in the beach town of Camboriú, Brazil.

Add a comment

Read more: Shrimp in Red Sauce, Cream Cheese and Roasted Rosemary Potatoes

Flounder and Shrimp with Spicy Coconut-Lemon Sauce

flounder-shrimp-spicy-coconut-lemon-sauce

There are so many nuances of flavors in this dish: spicy from the habanero chili peppers; richness from the coconut milk; citrusy from the lemon confit. The herbs bring a little bit of freshness but also a pungent touch. The buttery texture of the flounder and the sweetness of the shrimp found some great companions in this recipe.

Add a comment

Read more: Flounder and Shrimp with Spicy Coconut-Lemon Sauce

Sweet Red Peppers Stuffed with Lagostino Tails

sweet-red-peppers-stuffed-with-lagostine

Lagostino is a very buttery, sweet kind of seafood and its tastes resembles lobster. This low-carb appetizer can be served over a bed of greens as a first course, with a buttery glass of Chardonnay.

Add a comment

Read more: Sweet Red Peppers Stuffed with Lagostino Tails

Cod Stew with Vegetables, Red Palm Oil and Herbs

cod-stew-red-palm-oil-coconut-milk

Fish stew is a favorite in Brazil! This recipe has cod, coconut milk, vegetables and herbs and it is perfect over jasmine rice. The red palm oil adds a distinct, very Brazilian flavor. So I hope you enjoy!

Add a comment

Read more: Cod Stew with Vegetables, Red Palm Oil and Herbs

Pumpkin with Shrimp (Camarão na Moranga)

pumpkin-with-shrimp-camarao-na-moranga

This meal is perfect for fall, but we eat this dish year round in Brazil!

Add a comment

Read more: Pumpkin with Shrimp (Camarão na Moranga)

Salmon with Brazilian-Thai Sauce

salmon-thai-brazilian-sauce

Brazilian and Thai cuisines cross path in so many ways! I am passionate about both styles (one of them for obvious reasons) and I have been trying to find ways to come up with a recipe that married those two worlds in a very harmonic way. I think I found it in this dish!

Add a comment

Read more: Salmon with Brazilian-Thai Sauce

Lemon Pappardelle with Seafood

seafood-pasta

This dish is extremely easy to make, but by adding a touch of some great ingredients like fresh herbs, garlic, cream, sweet marinated peppers, and seafood you can please your guests almost effortless!

Add a comment

Read more: Lemon Pappardelle with Seafood

Salmon with Passion Fruit Sauce

passion-fruit-salmon-herbs

This recipe is fresh and healthy! The combination of salmon and passion fruit can be very unusual in the US but is very well known in Brazil. The brown sugar broke the acidity of the passion fruit, and the table cream or crème fraîche added a velvety texture to the sauce; the fresh herb mixture added color and flavor to this easy recipe!

Add a comment

Read more: Salmon with Passion Fruit Sauce

Halibut with Shrimp Sauce and Catupiry

halibut-catupiry-shrimp

Catupiry is the most traditional creamy cheese from Brazil and it is somewhat hard to find in the US. Mascarpone is a great replacement in case you cannot find it. The name Catupiry means “excellent” in the native Tupi-Guarani language. Excellent is the perfect word to describe this recipe!

Add a comment

Read more: Halibut with Shrimp Sauce and Catupiry

Shrimp, Beans and Acorn Squash with Cilantro Oil

shrimp-beans-acorn-squash

This dish was inspired in the traditional “Feijoada” and has some of the most delicious flavors of my home country, Brazil!

Add a comment

Read more: Shrimp, Beans and Acorn Squash with Cilantro Oil

White Fish with Tahini-Almond Sauce

flounder-fish-tahini-almonds-lemon-honey

Tahini, honey and almonds give a middle-east flair to white fish.

Add a comment

Read more: White Fish with Tahini-Almond Sauce