In Brazil, shrimp is consumed in several ways, more or less traditional depending on the situation. Much fresh seafood and fish are eaten there.
The following recipe comes from Brazil but is more commonly prepared in a dish that combines pasta, shrimp, and a creamy sauce well seasoned with fresh herbs.
This dish is quick and easy to make and is perfect for weekday dinners.
- 4 tablespoons (60 ml) of butter
- 1 tablespoon (15 ml) thyme
- 1 tablespoon (15 ml) rosemary
- 300 g shrimps, peeled and deveined
- 3 tablespoons (45 ml) flour
- 750 ml of warm milk
- ½ onion, chopped
- 1 cup (250 ml) parsley
- ½ cup (125 ml) green onions
- Salt to taste
- Pepper, to taste
- 1 tablespoon (15 ml) nutmeg
- ½ file, pressed
- 10.5 oz (300 g) cooked pasta
- In a large saucepan, start melting butter. Then add the thyme and rosemary and stir.
- When the mixture is bubbling, add the shrimp in an even layer.
- Cook them in the pan for about 3 minutes. Then remove them from the pan and set them aside, keeping them warm if possible.
- Do not clean the pan. Add the flour to the pan and stir until lightly browned.
- Pour in warm milk slowly, a few times, stirring between each addition.
- Add chopped green onions, salt, pepper, and freshly grated nutmeg. Continue cooking for 5 minutes.
- Then add the fresh parsley and chopped green onions.
- Use a hand blender to stir the ingredients.
- Cook until the sauce is bubbling, then turn off the heat. Add lime juice and shrimp.
- Add pasta and stir all ingredients to coat with sauce.
- Serve immediately.
You can also add a few pieces of green vegetables such as broccoli or green peas for a crunchy touch.