Shrimp with Catupiry

Step 1/5

• 3 cloves garlic
• 1 onion
• 1 dash olive oil

• frying pan
• knife

Chop the garlic, onion, parsley and peppers, remembering to remove their seeds. In a frying pan, brown the garlic and onion in the oil of your choice.

Step 2/5

• 600 g shrimp (peeled and deveined)
• 3 dedo-de-moça pepper
• 1 malagueta pepper
• 1 tbsp tomato sauce
• 1 tsp salt

• frying pan

Add the peppers, the tomato extract, thawed shrimps and salt it. Stir to avoid grabbing. Sauté for a maximum of 3 minutes over high heat.

Step 3/5

• 300 ml milk
• ½ sprig parsley

• frying pan

Add part of the chopped parsley and drizzle with milk gradually to cook for about 12-15 minutes. Leave it with a little broth to add to the cheese later.

Step 4/5

• 400 g cheese Catupiry

• baking dish

Place about 400 grams of Catupiry cheese or similar on the bottom of the clay bowl or a baking dish and place the shrimps already sautéed on top. Place in medium oven for about 20 minutes.

Step 5/5

• ½ sprig parsley

Add the rest of the chopped parsley and decorate to taste. As side dishes, you can serve white rice and shoestring potato. A good Chardonnay or even a Pinot Noir, harmonises very well.

Enjoy your meal!