Ingredients with Measurements:
- 1 pound cooked and peeled shrimp
- 2 cups all-purpose flour
- 2 cups chicken broth
- 1/2 cup butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- 2 eggs, beaten
- 2 cups breadcrumbs
- Oil for frying
Special equipment needed:
- Large pot for frying
- Mixing bowls
- Wooden spoon
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the cooked shrimp until finely chopped. Set aside.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened.
3. Add the flour to the pot and stir until combined. Gradually add the chicken broth, stirring constantly, until the mixture is smooth.
4. Add the chopped shrimp, salt, black pepper, cumin, paprika, and oregano to the pot. Stir until well combined.
5. Cook the mixture, stirring constantly, until it thickens and pulls away from the sides of the pot.
6. Remove the pot from the heat and stir in the chopped parsley. Let the mixture cool to room temperature.
7. Take a small amount of the shrimp mixture and shape it into a small cone. Repeat until all the mixture is used.
8. Dip each cone into the beaten eggs, then roll in the breadcrumbs until coated.
9. Heat the oil in a large pot over medium-high heat. Fry the coxinhas in batches until golden brown, about 3-4 minutes per batch.
10. Remove the coxinhas from the oil and drain on paper towels.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil for frying: 350°F
Serving size:
Makes about 20 coxinhas
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 21g
Protein: 10g
Sodium: 360mg
Sugar: 1g
Substitutions for ingredients:
- Shrimp can be substituted with cooked and shredded chicken or crab meat.
- Chicken broth can be substituted with vegetable broth or water.
- Butter can be substituted with margarine or vegetable oil.
- Parsley can be substituted with cilantro or green onions.
Variations:
- Add chopped bell peppers or jalapenos for a spicy kick.
- Use different spices such as turmeric or curry powder for a different flavor profile.
- Add cream cheese or grated Parmesan cheese to the shrimp mixture for a creamier texture.
Tips and tricks:
- Make sure the shrimp mixture is completely cooled before shaping into cones to prevent the mixture from falling apart.
- Use a small cookie scoop or spoon to portion out the shrimp mixture for even-sized coxinhas.
- To make ahead, shape the coxinhas and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and fry them directly from frozen when ready to serve.
Storage instructions:
Store leftover coxinhas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat coxinhas in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the coxinhas on a platter and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
Serve with hot sauce or chimichurri sauce for dipping.
Suggested side dishes:
- Brazilian-style rice and beans
- Fried plantains
- Grilled vegetables
Troubleshooting advice:
- If the shrimp mixture is too wet, add more flour to thicken it.
- If the coxinhas are falling apart during frying, try refrigerating them for 30 minutes before frying to help them hold their shape.
Food safety advice:
- Make sure the shrimp is fully cooked before using in the recipe.
- Use a food thermometer to ensure the oil is at the correct temperature for frying.
- Store leftover coxinhas in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
Coxinha is a popular Brazilian snack that originated in the state of São Paulo in the 19th century. It is traditionally made with shredded chicken and shaped into a teardrop or drumstick shape. The shrimp variation is a newer twist on the classic recipe.
Flavor profiles:
Savory, slightly spicy, with a hint of seafood flavor.
Serving suggestions:
Serve as an appetizer or snack at a party or as a main dish with side dishes for a complete meal.
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Region: Brazilian