Brazilian Cheesy Shrimp (Camarão com Requeijão)
Cooking Brazilian food in the U.S. often means adapting recipes with what’s available at the local grocery store. Sometimes, the “saudade” hits hard and I pick up a few specialty ingredients from a Brazilian market. This is the kind of recipe I make when I want something fast but still comforting. Inspired by the creamy Brazilian dishes I grew up loving, this Camarão com Requeijão comes together in about 15 minutes. If you do not have requeijão on hand, you can substitute for mascarpone. Served over rice with a lil’ basil for that greenery, and a handful of batata palha for the full Brazilian experience.
Brazilian Cheesy Shrimp (Camarão com Requeijão)
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 7 oz requeijão (or substitute mascarpone)
- ¼ cup fresh basil, cut into ribbons
- 1 cup batata palha for serving (or substitute crushed ridged potato chips)
- Cooked rice of your choice, for serving
Instructions
- Season the shrimp with the salt and garlic powder.
- Warm the olive oil in a large frying pan or cast-iron skillet (preferred).
- Cook the onion over medium heat until translucent, about 5 minutes.
- Add the tomato sauce and bring to a simmer for 3 minutes.
- Add the shrimp and cook, stirring occasionally, until just cooked through, about 3–5 minutes.
- Add the requeijão in dollops and stir gently until it melts into a creamy sauce.
- Serve over rice, topped with fresh basil, with batata palha on the side to finish.
Notes
If you do not have requeijão on hand, you can substitute for mascarpone. Serve over rice with a lil’ basil for that greenery, and a handful of batata palha for the full Brazilian experience.
