Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of white wine
- 2 cups of cooked shrimp, peeled and deveined
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh cilantro
- 1/2 cup of shredded mozzarella cheese
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of ricotta cheese
- 1/2 cup of heavy cream
- 2 tablespoons of butter, melted
- 2 tablespoons of all-purpose flour
- 2 (9-inch) unbaked pie crusts
Special Equipment Needed:
- 9-inch pie plate
- Large skillet
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the tomato paste, salt, black pepper, paprika, and cayenne pepper and cook for 1 minute.
5. Add the white wine and cook for 2 minutes.
6. Add the cooked shrimp and cook for 3 minutes.
7. Remove the skillet from the heat and stir in the parsley, cilantro, mozzarella cheese, cheddar cheese, and ricotta cheese.
8. In a separate bowl, whisk together the heavy cream, melted butter, and flour.
9. Place one of the pie crusts in the bottom of a 9-inch pie plate.
10. Pour the shrimp mixture into the pie plate.
11. Pour the cream mixture over the shrimp mixture.
12. Place the second pie crust on top of the filling.
13. Crimp the edges of the crusts together.
14. Cut several slits in the top of the crust.
15. Bake for 30 minutes, or until the crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 441
Fat: 25 g
Carbohydrates: 31 g
Protein: 19 g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- White wine can be substituted with chicken broth.
- Parsley and cilantro can be substituted with other herbs such as oregano or thyme.
- Mozzarella and cheddar cheese can be substituted with other types of cheese such as Monterey Jack or Gouda.
- Ricotta cheese can be substituted with cottage cheese.
- Heavy cream can be substituted with evaporated milk.
Variations:
- The shrimp can be substituted with other types of seafood such as crab or lobster.
- The pie crusts can be substituted with puff pastry.
- The filling can be topped with a layer of mashed potatoes.
Tips and Tricks:
- Make sure to cook the shrimp until it is just cooked through, as it will continue to cook in the oven.
- If the pie crusts are browning too quickly, cover them with aluminum foil.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pie can be reheated in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
The pie can be served with a side salad or steamed vegetables.
Garnishes:
The pie can be garnished with chopped parsley or cilantro.
Pairings:
The pie pairs well with a light white wine such as a Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
The pie can be served with a side of steamed rice or roasted potatoes.
Troubleshooting Advice:
- If the pie crust is not browning, increase the oven temperature to 400°F.
- If the filling is not cooked through, cover the pie with aluminum foil and bake for an additional 10 minutes.
Food Safety Advice:
- Make sure to cook the shrimp until it is just cooked through.
- Make sure to refrigerate any leftovers within 2 hours of cooking.
Food History:
Pastel de Camarão is a traditional Brazilian dish that is typically served as a snack or appetizer. It is made with shrimp, cheese, and herbs and is usually served with a side of rice.
Flavor Profiles:
The dish has a savory flavor with hints of garlic, onion, and herbs.
Serving Suggestions:
The dish can be served as an appetizer or snack, or as a main course with a side of rice or roasted potatoes.
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Region: Brazilian