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Sekai Gohan
Camarão no Bafo: Brazilian Shell-On Shrimp Steamed in the Pot
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Large pink shrimp, shell on (camarão-rosa grande) | 1½ lb (700 g), about 20 | The main ingredient; the shell holds the meat while it steams |
| Salt (sal) | 1 tsp (5 g) | Seasoning on the shells and meat |
| Black pepper (pimenta-do-reino) | ½ tsp (2 g) | Warmth and aroma |
| Olive oil (azeite) | 3 tbsp (45 ml) | Sautéing fat |
| Fresh coriander / cilantro (coentro) | 1 sprig (2 g) | Green aroma in the steam |
Steps
1Rinse and drain the shrimp
Put the shrimp in a colander and rinse them under cold running water, turning them with your hands. Let them sit in the colander to drain, then shake off the water. Pat them dry with paper towels if they still drip. They are ready when the shells look glossy but no water runs off them.
2Cut along the back and remove the vein
Lay a shrimp on the board and run the tip of a small knife along the curve of the back, through the shell and just into the meat. Lift out the dark vein with the knife tip and leave the shell on. Repeat with the rest. Each shrimp is done when the slit is open and no dark line remains along the back.
Knife handlingWet shells are slippery. Hold the shrimp flat on the board with your fingertips curled back and cut away from your hand.
3Season with salt and pepper
Put the shrimp in a bowl. Sprinkle the salt and black pepper over them from a little height so they fall evenly. Toss with your hands, pushing a little seasoning into the slits along the backs. Stop when every shrimp has fine specks of pepper on its shell.
4Sauté in olive oil over medium heat
Set the pot over medium heat and add the olive oil. When the oil is hot, lay the shrimp in the pot in a single layer. Sauté for about 8 minutes, turning them so both sides touch the oil. They are ready when the shells have turned pink and taken on a light golden color.
5Add the coriander, cover and steam
Lay the coriander sprig on top of the shrimp and put the lid on. Steam for 5 minutes without lifting the lid. Every so often, hold the lid down and shake the pot so the shrimp roll and cook evenly. When the time is up, the steam is fragrant with coriander and the shrimp are pink all over.
6Uncover and let the liquid dry off
Take off the lid, tilting it away from you so the steam rises the other way. Leave the pot on the heat until the liquid the shrimp released has dried off and only a film of oil and juices remains. Lift one shrimp and press it. Take the pot off the heat when the shrimp are bright pink, firm and opaque, and still moist inside.