Saturday, August 3, 2013

Seafood fest!

In my last trip to Brazil I posted a few everyday dishes that are truly yummy and talked a little about Catupiry. If you are new to the blog, just refer to the previous posts to understand what catupiry is and to know how requeijão is made.

I brought back with me 4 boxes of Catupiry. Yesterday was my day off and it's summer so I couldn't resist not making my mom's incredible shrimp with catupiry dish. I made a few changes to the original recipe by adding scallops and scampi to it as well as a little white wine to the sauce.

















This recipe will have you craving for seconds and be a part of your recipe book for sure if you can find Catupiry. If not, you can substitute catupiry for the requeijão recipe I posted earlier on the blog. Although it's definitely not the same thing it will be delicious too. This is a must try.

Ok, for this recipe (for 2 people) you will need:

Seafood fest recipe

Ingredients:

Prawns (about 8 of them)
Scampi (about 10 of them)
Scallops (about 15 of them)
Olive oil
3 cloves of garlic
lemon juice (half a lemon)
1/2 cup of white wine (table wine)
1 bottle of tomato sauce
1 box of Catupiry

Directions:

It's ok to use frozen seafood as long as it's good quality and not previously cooked. Clean and devein the prawns and scampi as shown on pictures below.
Place them all together in a bowl and add the lemon juice.
Chop garlic and fry it in olive oil until translucent.
Add seafood and white wine to the pan and let it cook for about 3 minutes or until it changes color.
Add tomato sauce and mix well. Bring it to a boil. Remove from heat.
Spread 1/2 a box of catupiry at the bottom of a big glass pan (the same one you use for lasagna).
Add the tomato sauce with the seafood and cover it with the other half of catupiry (use a big spoon and just add a few dollops to the top).
Bake it in a 370F oven until it boils (about 15 minutes) and serve it with potatoes, rice and a nice glass of white wine.
Follow all the steps on the pictures below.

 
Wash them in cold water.

 
Remove the shell.



 
Run a knife through the vein and remove it.



 
 




Add seafood to pan with garlic.




Add white wine and cook for 3 minutes or until they change color.




Add tomato sauce.



Spread catupiry at the bottom of the pan.




Add seafood with tomato sauce.



Add dollops of catupiry to the top.



Bake at 370 F.




Serve with potatoes and rice.







For the potato side dish:
Simply wash them and cut them in half. Drizzle olive oil all over. Add salt and pepper to taste. Add a few herbs. I used fresh sage and homemade dried oregano.
Bake them at 385F for about 1 hour, mixing them 2 times during baking to make sure they are all well coated in olive oil. They will be crusty and soft in the middle.
Add finely chopped chives when they are out of the oven and serve.
















I hope you enjoy this family dish as much as I do!