Camarao Grelhado com Molho Cru

Introduction

History

This recipe has its roots in Brazilian cuisine, where seafood plays a prominent role in many dishes. The combination of grilled prawns and a tangy raw sauce is a popular choice for those looking for a simple yet flavorful meal.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to properly clean and devein the prawns before grilling to ensure a clean and delicious final dish.

- Marinating the prawns in the sauce for a few hours before grilling can help enhance the flavors.

- Be careful not to overcook the prawns, as they can become tough and rubbery.

Serving Suggestions

Serve the grilled prawns with a side of rice and a fresh salad for a complete meal.

Cooking Techniques

Grilling the prawns adds a smoky flavor to the dish, but you can also pan-fry or bake them if desired.

Ingredient Substitutions

If you don't have wine vinegar, you can use white vinegar or lemon juice as a substitute.

Make Ahead Tips

You can prepare the sauce and marinate the prawns ahead of time for a quick and easy meal.

Presentation Ideas

Serve the grilled prawns on a bed of lettuce with a drizzle of the raw sauce for an elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

5g per serving

Fats

2g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin B12, and iron.

Alergens

This dish contains shellfish (prawns) and may not be suitable for those with shellfish allergies.

Summary

Camarao Grelhado com Molho Cru is a low-calorie, high-protein dish that is rich in vitamins and minerals.

Summary

Camarao Grelhado com Molho Cru is a delicious and healthy dish that is perfect for seafood lovers. With its flavorful raw sauce and perfectly grilled prawns, this dish is sure to impress your family and friends.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Camarao Grelhado com Molho Cru. It was a warm summer day many years ago when I was visiting a friend in Brazil. We had spent the morning exploring the local markets and picking out fresh seafood for our dinner that evening.

As we walked through the bustling streets, the scent of spices and grilled meats filled the air. I could hear the sizzle of food being cooked on open flames and the chatter of locals haggling over prices. It was a sensory overload that I will never forget.

When we arrived back at my friend's house, she pulled out a cookbook that had been passed down through generations of her family. It was filled with handwritten notes and splatters of ingredients, a true treasure trove of traditional Brazilian recipes.

My friend turned to a page that was marked with a faded ribbon and began to read aloud the recipe for Camarao Grelhado com Molho Cru. As she spoke, my mouth watered at the thought of succulent grilled shrimp topped with a tangy and spicy sauce.

I watched intently as she prepared the marinade for the shrimp, mixing together lime juice, garlic, olive oil, and a blend of Brazilian spices. The aroma that wafted from the bowl was intoxicating, a blend of citrus and earthy flavors that promised a culinary adventure.

After letting the shrimp marinate for a few hours, we fired up the grill and cooked them to perfection. The shrimp sizzled and popped on the hot grates, releasing a mouthwatering scent that drew in neighbors from down the street.

As the shrimp cooked, my friend prepared the Molho Cru, a fresh and vibrant sauce made from diced tomatoes, onions, cilantro, and a touch of chili pepper. The colors of the ingredients mingled together in a beautiful display of red, green, and white, like a culinary masterpiece in the making.

Once the shrimp were done, we plated them on a large platter and drizzled the Molho Cru over the top. The contrast of the hot, grilled shrimp and the cool, fresh sauce was a revelation to my taste buds. The flavors exploded in my mouth, a symphony of savory, spicy, and tangy notes that danced on my tongue.

As we sat down to enjoy our meal, I couldn't help but marvel at the simplicity and complexity of this dish. It was a perfect example of Brazilian cuisine, where fresh ingredients and bold flavors come together to create a culinary experience like no other.

Since that day, Camarao Grelhado com Molho Cru has become a staple in my cooking repertoire. I have shared the recipe with friends and family, passing on the tradition of this delicious dish to future generations.

Every time I make this recipe, I am transported back to that warm summer day in Brazil, where I first discovered the joy of cooking and the magic of sharing a meal with loved ones. It is a memory that I will cherish forever, and a recipe that will always hold a special place in my heart.

Categories

| Angolan Recipes | Angolan Vegetarian | Wine Vinegar Recipes |

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