Ingredients with Measurements:
- 1 cup of acaçá flour
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 bell pepper, chopped
- 1 tablespoon of olive oil
- 4 cups of water
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the tomatoes and bell pepper and cook for 5 minutes, stirring occasionally.
3. Add the shrimp and cook until they turn pink, about 3 minutes.
4. Add the water and bring to a boil.
5. In a separate bowl, mix the acaçá flour with 1 cup of water until it forms a smooth paste.
6. Slowly pour the acaçá mixture into the pot, stirring constantly to avoid lumps.
7. Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- High heat to bring water to a boil
- Low heat to simmer the soup
Serving size:
- Makes 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 5g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Acaçá flour can be substituted with cornmeal or polenta
- Shrimp can be substituted with chicken or tofu
Variations:
- Add coconut milk for a creamier soup
- Add hot sauce or chili flakes for a spicier soup
- Add diced potatoes or carrots for a heartier soup
Tips and tricks:
- To avoid lumps in the acaçá mixture, mix the flour with cold water before adding it to the soup.
- Don't overcook the shrimp, or they will become tough and rubbery.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water until it reaches the desired consistency.
- If the soup is too thin, add more acaçá flour.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid foodborne illness.
Food history:
- Acaçá is a traditional Brazilian dish made from fermented cornmeal or cassava flour.
Flavor profiles:
- The soup has a savory and slightly sweet flavor, with a hint of spiciness from the bell pepper.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Brazilian