Shrimp Paulista

This shrimp dish packs a great flavor punch!  It’s apparently a regional dish from São Paulo, Brazil.  (After eating it, I really want to visit!)  It’s fast to pull together (even with marinating the shrimp), and requires hardly any ingredients.  This meal could become a weeknight staple of mine.  It would also make a great appetizer.

I had a big bowl of my Summer Couscous Salad already made, so I just served that alongside the spicy shrimp.  (It’s not the side dish I would recommend for this meal.  The flavors definitely clashed, but I was okay with that.  The salad was made and I was hungry!)  It would, however, be very good over rice or just with some crusty bread.

image

Start with the chopping…

  • Chop up a good amount of cilantro, lots of garlic, and cut a lime in half.

image

  • Place 1 pound of peeled, deveined shrimp in a large container.  (I removed the tails too.)

image

  • Add half of the cilantro.

image

  • Then add half of the garlic.

image

  • Sprinkle in some crushed red pepper flake and squeeze in the juice from the lime.

image

  • Stir to combine, cover, and refrigerate for about 30 minutes.

image

  • Heat some EVOO in a skillet over medium-high heat.

image

  • Add the shrimp and cook for a minute or two.

image

  • Add the remaining cilantro.

image

  • Add the rest of the garlic.  Sprinkle in a little more crushed red pepper flake (to taste).

image

  • Give everything a toss and cook until the shrimp are pink, about 4 more minutes.

image

Serve immediately.  Enjoy!

image

image

image

One Year Ago: Slow Cooker Chicken Burritos with Beans, Corn, & Tomatoes

Shrimp Paulista (serves 4)

 

INGREDIENTS:

  • 1 pound large shrimp, peeled, deveined, tails removed
  • juice from 1 lime
  • ½ cup cilantro, chopped and divided
  • 8 cloves garlic, minced and divided
  • ½ teaspoon salt, divided
  • ½ teaspoon crushed red pepper flake, divided
  • 2 tablespoons extra virgin olive oil

 

DIRECTIONS:

  • Place the shrimp in a large container.
  • Add the lime juice, half the cilantro, half the garlic, half the salt, and half the red pepper.
  • Cover and refrigerate for about 20 minutes.
  • Heat the olive oil in a skillet over medium-high heat.
  • Add the marinated shrimp.
  • Cook for a minute or two, then add the remaining cilantro, garlic, salt and red pepper.
  • Stir, then continue cooking until the shrimp are pink, about 4 minutes.

Printer Friendly Version

Leave a Reply

Your email address will not be published. Required fields are marked *