Camarães com Palmito

Name: Camarães com Palmito
Cuisine: Brazilian
Ingredients: 3 pounds medium shrimp, peeled and deveined; Salt and freshly ground white pepper to taste; Salt and freshly ground white pepper to taste; 2 14-ounce cans heart of palm, drained and cut into thirds; Simple Boiled White Rice, for serving; 3 medium onions, finely chopped; 1 green bell pepper, cored, deveined, seeded, and finely chopped; 18 large ripe plum tomatoes, peeled and roughly chopped (juices reserved), or 1½ pounds canned plum tomatoes, drained (juice reserved); 18 large ripe plum tomatoes, peeled and roughly chopped (juices reserved), or 1½ pounds canned plum tomatoes, drained (juice reserved); ½ cup chopped fresh parsley; ¼ cup chopped fresh cilantro; 6 scallions, including most of the green, trimmed and chopped; ½ cup all-purpose flour; 1 onion, peeled and quartered; Heads and shells from 3 pounds medium shrimp; 1 carrot, peeled and sliced; 2 garlic cloves, chopped; 1 bay leaf; 1 small bunch parsley stems; ¼ cup extra-virgin olive oil; 6 whole peppercorns; Heads and shells from 3 pounds medium shrimp; Heads and shells from 3 pounds medium shrimp

Casserole of Shrimp and Heart of Palm

Preparation info

Serves
8

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

Stock

Heads and shells from 3 pounds medium shrimp
1 onion,

Americas
Brazil
Rio de Janeiro
Stew
Fish course
Pescatarian

Method

To make the shrimp stock, in a medium saucepan, combine the reserved shells and heads, onion, garlic, carrot, parsley stems, bay leaf, peppercorns, and enough cold water to cover by 1 inch.

Bring the stock to a boil, skim off the impurities, reduce the heat, and simmer for 40 minutes, skimming occasionally. Strain and reserve the stock, discarding the solids. (You will need about 2 cups