Shrimp Bissau-style

Shrimp Bissau-style Recipe from Guinea-Bissau | Ingredients and Instructions

Region / culture: Guinea-Bissau | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Shrimp Bissau-style is a delicious and flavorful dish that originates from Guinea-Bissau, a country located in West Africa. This dish features succulent shrimp cooked in a savory sauce with onions, cucumber, and a hint of lemon juice. It is a perfect meal for seafood lovers looking to try something new and exotic.

History

Shrimp Bissau-style is a traditional dish that has been enjoyed by the people of Guinea-Bissau for generations. The recipe has been passed down through families and is a popular choice for special occasions and celebrations. The combination of fresh shrimp, onions, and cucumber creates a unique and delicious flavor profile that is sure to impress.

Ingredients

1 large onion
0.5 cup peanut oil
2 lb (907 g) large or jumbo shrimp, peeled and cleaned
1 large cucumber, peeled, seeded, and cut into thin slices
1 tsp salt
0.25 tsp black pepper
juice of 1 lemon (3 tbsp)
0.5 cup chicken broth

How to prepare

Peel and finely chop the onion.
Heat the oil in a large skillet and sauté the onion until it becomes transparent.
Add the shrimp and cucumber, stir, and let it simmer for 2 minutes.
Add the salt, pepper, and lemon juice.
Stir well; add the broth and cook until the shrimp are fully cooked and the sauce thickens slightly.
Serve over white rice.

Variations

Add diced tomatoes or bell peppers for extra flavor and color.
Use coconut milk instead of chicken broth for a creamy sauce.
Add a pinch of cayenne pepper for a spicy kick.

Cooking Tips & Tricks

Make sure to use fresh shrimp for the best flavor and texture.

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

- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, and lemon juice.

- Serve the dish over fluffy white rice to soak up the delicious sauce.

Serving Suggestions

Serve Shrimp Bissau-style over white rice with a side of steamed vegetables for a complete meal.

Cooking Techniques

Sauté the onions until they are translucent to develop their flavor.

- Simmer the shrimp and cucumber in the sauce to allow the flavors to meld together.

Ingredient Substitutions

Use olive oil or vegetable oil instead of peanut oil.

- Substitute chicken broth with vegetable broth for a vegetarian version.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to cook the shrimp.

Presentation Ideas

Garnish the dish with fresh parsley or cilantro for a pop of color. - Serve the dish in a decorative bowl for an elegant presentation.

Pairing Recommendations

Pair Shrimp Bissau-style with a crisp white wine or a light beer for a refreshing combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

20g per serving

Proteins

30g per serving

Vitamins and minerals

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

Alergens

This recipe contains shellfish (shrimp) and peanuts.

Summary

Shrimp Bissau-style is a nutritious dish that is high in protein and low in carbohydrates. It is a great source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Shrimp Bissau-style is a delicious and flavorful dish that is perfect for seafood lovers. With its unique combination of shrimp, onions, and cucumber in a savory sauce, this dish is sure to impress. Serve it over white rice for a complete meal that is both nutritious and satisfying.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Shrimp Bissau-style. It was a warm summer day, and I had just returned from a trip to West Africa where I had learned about the vibrant and delicious cuisine of the region. One evening, as I was flipping through my old recipe books, I came across a faded and weathered page that caught my eye. It was a recipe for Shrimp Bissau-style, a dish that I had never heard of before.

As I read through the ingredients and instructions, I could feel my excitement building. The combination of flavors and spices sounded absolutely divine, and I knew that I had to try making it myself. I decided to call up my friend, Amina, who had taught me so much about West African cooking during my trip, and asked her if she could walk me through the recipe.

Amina was more than happy to help, and we spent an entire afternoon in my kitchen, chopping, stirring, and tasting our way to the perfect Shrimp Bissau-style. As we cooked, Amina shared stories about her grandmother, who had passed down this recipe through generations of their family. It was a dish that was close to her heart, and I felt honored to be able to learn how to make it from her.

The key to the dish, Amina explained, was the careful balance of flavors. The shrimp were marinated in a mixture of garlic, ginger, and a special blend of spices that she had brought back from Guinea-Bissau. The sauce was made with tomatoes, onions, and a hint of chili pepper, creating a rich and savory base for the shrimp to simmer in.

As the aroma of the dish filled my kitchen, I couldn't help but feel a sense of pride and accomplishment. I had learned how to make a traditional West African dish from someone who had grown up eating it, and I knew that this recipe would become a staple in my own cooking repertoire.

When the Shrimp Bissau-style was finally ready, Amina and I sat down to enjoy our meal together. The first bite was a burst of flavors – the tender shrimp, the spicy sauce, the fragrant rice – it was a symphony of taste that danced on my tongue. Amina smiled as she watched me savoring the dish, knowing that she had passed on a piece of her culture to me.

Since that day, Shrimp Bissau-style has become a favorite in my household. I have made it for family gatherings, dinner parties, and quiet nights at home. Each time I cook it, I think back to that warm summer day when I first discovered the recipe, and I am grateful for the memories and connections that food can bring.

As I continue to explore new recipes and flavors, I am reminded of the power of food to connect us to our past and to each other. Cooking is more than just a way to nourish our bodies – it is a way to share stories, traditions, and love. And for that, I will always be grateful.