| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
lb |
Small okra pods; topped, tailed, and cut into small pieces |
|
|
Salt and freshly ground black pepper |
| 3 |
tb |
Ground dried shrimp; (see Note 2) |
| 1 |
lb |
Jumbo shrimp; peeled and deveined |
| 1/3 |
c |
Roasted peanuts |
| 2 |
tb |
Dende oil; (see Note 1) |
| 1 |
md |
Onion; very finely chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Red chile flakes |
| 3/4 |
c |
Water |
| 1 |
bn |
Cilantro; leaves only, finely chopped |
| 1 |
ds |
Tabasco |
|
|
Cooked white rice; for serving |
| 12 |
|
Cooked jumbo shrimp; for garnish |
| 1 |
|
Red bell pepper; stemmed, seeded, and cut into fine julienne for garnish |
|
|
Whole sprigs of cilantro; for garnish |
|
|
Wedges of lemon; for serving |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6201
In a medium heavy skillet, heat the olive oil over high heat. Add the okra
and toss constantly until seared and golden, about 2 minutes. Remove from
the heat, season to taste with salt and pepper and set aside.
In the bowl of a food processor, combine the ground dried shrimp with the
fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as
necessary, until the mixture forms a chunky paste.
In a large, heavy skillet heat the dende oil over medium heat. Add the
onion, garlic and chile flakes and cook, stirring frequently, for 2 to 3
minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4
teaspoon pepper and stir to mix. Pour in the water and bring to a simmer.
Reduce the heat to low and simmer the caruru gently for 30 minutes,
stirring occasionally. The mixture will be quite thick. Stir in the
reserved okra, cilantro and Tabasco and cook for 2 minutes more, until the
okra is heated through. Serve over white rice, garnished with the cooked
jumbo shrimp, red pepper julienne, cilantro sprigs and lemon wedges.
Yield: 6 servings
Note 1: Dende oil is Brazilian palm oil, available in Latin American
markets. Be sure to get the Brazilian rather than the West African product,
which is much heavier. Or use half the amount of the West African palm oil
and substitute vegetable oil for the other half.
Note 2: The ground dried shrimp that are used in Brazilian dishes can
occasionally be found in
WestAfrican markets, but the variety that is widely available in Chinese
markets will do nicely. It is easiest to grind them in a coffee grinder, if
you have one that is reserved for grinding spices. Otherwise, use a food
processor.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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