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Brazilian   -   Empanada Shrimp Filling (Brazil)   adapted from hot & spicy latin dishes

  • 1/4 Cup Olive Oil
  • 1 Medium Onion -- finely chopped
  • 1 Medium Green Pepper -- chopped
  • 1 Medium Habenero Pepper -- finely chopped
  • 1 Pound Shrimp -- chopped
  • Salt
  • 1 Lime Lime Juice
  • 1/2 Cup Hearts Of Palm -- chopped
  • 2 Medium Egg Yolk
  • 1/2 Cup Coconut Milk -- thick
  • 1 Tablespoon Fresh Cilantro -- chopped
Directions In skillet saute onion, bell pepper, and habanero until they are softened. add shrimp, salt, lime juice, and palm hearts. cook fro 2 minutes. in separate container, beat the egg yolks with the coconut milk and stir in shrimp mixture. add cilantro and cook over low heat until the mixture has thickened. it should have the of thick white sauce. If necessary thicken with cornstarch or arrowroot.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 4, Easiness: 4, Speed: 4, Overall: 4 Rate this recipe

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