A delicious home cooked meal that reminds you of your parents or grandparents cooking can bring a smile to your face and warm the soul. For our friend Jennie Brazilian food was on the menu so off to the internet we went.
The menu was Feijoada (stew of beans with beef and pork) and Shrimp with Catupiry Cheese and Hearts of Palm (catupiry cheese was not available, so I substituted cream cheese per the recipe). Thank you to Erica and her husband Kevin for preparing the Feijoada. Of course dessert was cupcakes (Lemon filled with lemon curd and blackberry cream cheese frosting).
Thank you to Maria-Brazil’s site for the recipe.
Shrimp with Catupiry Cheese and Hearts of Palm
2 lbs of fresh shrimp (medium or small size)
1 Catupiry cheese or 1 lb of cream cheese (I used cream cheese that I blended with cilantro and a little salt in the food processor)
1 can of hearts of palm, thinly sliced into rounds
4 large, juicy tomatoes ( I sliced and roasted the tomatoes with garlic, salt and pepper. Since the tomatoes were “out of season” i figured this would bring a little more flavor to the dish, plus roasted garlic, Yum!)
1 onion, finely chopped
1/2 cup milk
2 tbsp of finely chopped parsley (I decided to use cilantro, since I had it on hand)
2 tbsp of finely chopped green onions
1 tbsp of corn starch
salt and pepper
10-15 whole peppercorns (you can leave these out if you don’t want people biting into
them) ** I left this out and used lots of fresh ground black pepper
Parmesan cheese to sprinkle
Cut tomatoes in half, Lightly oil the bottom of a 13×9 pyrex dish, place tomatoes flesh side up and sprinkle with salt and pepper. I added the garlic cloves, still in the peel and roasted all of it at 375 for about 25 minutes.
After the tomatoes and garlic have finished roasting, Chop tomatoes into big chunks and puree in blender or food processor with the roasted garlic cloves.
Increase the oven temp to 450° F. Spread cheese ( the cheese you blended with the cilantro and a bit of salt if you could not find the Catupiry cheese) over bottom and sides of 13 x 9
pyrex ( I wiped out some of the excess oil and used the same dish i roasted the tomatoes in).
Peel, devein and wash shrimp, sprinkle with lime juice and salt. Leave in
refrigerator until ready to use.
onion in olive oil until limp, add shrimp, cover and bring to a simmer. Add tomatoes,
parsley or cilantro), green onions and whole peppercorns.
Simmer for fifteen minutes. Dissolve corn
starch in milk. Add hearts of palm and milk to shrimp, stir for a couple of minutes and
remove from heat. Add salt and pepper to taste (remember the Catupiry cheese is salty and that you added salt to the cream cheese and cilantro mixture). Pour
shrimp mixture into pyrex. Sprinkle top with parmesan cheese. Bake until cheese is melted
(about 15 minutes). Serve with rice and Enjoy!