6 medium garlic shrimp (1 kg)
1/2 cup of butter
1/4 cup of olive oil
4 tablespoons of salt
6 cloves of minced garlic
Camarão
1/4 cup of olive oil
1.5 kg of clean medium-sized camarão
1 can of peeled tomato (400 g)
1 tablespoon of oregano
3 tablespoons of cornstarch dissolved in 3 tablespoons of water
Angu
4 liters of water
3 1/3 cups of white cornmeal (390 g)
6 medium garlic shrimp (1 kg)
1/2 cup of butter
1/4 cup of olive oil
4 tablespoons of salt
6 cloves of minced garlic
Camarão
1/4 cup of olive oil
1.5 kg of clean medium-sized camarão
1 can of peeled tomato (400 g)
1 tablespoon of oregano
3 tablespoons of cornstarch dissolved in 3 tablespoons of water
Angu
4 liters of water
3 1/3 cups of white cornmeal (390 g)
Cut the garlic shrimp into slices, using only 10 cm of the green part. Reserve
In a large frying pan, melt the butter with olive oil over medium heat
Add the reserved garlic shrimp and cook over high heat, stirring occasionally with a wooden spoon, until it becomes soft (about 15 minutes)
Season with 2 tablespoons of salt and reserve
In a large frying pan, cook the garlic in olive oil over medium heat, stirring occasionally with a wooden spoon, until it becomes soft (about 2 minutes)
Add the camarão and cook, stirring occasionally, until it becomes pinkish (about 5 minutes)
Add the tomato with its liquid, oregano, and remaining salt
Cook, stirring occasionally, for about 5 minutes
Dissolve the cornstarch in water and add to the mixture
Stir and cook until the sauce thickens (about 2 minutes). Reserve
Prepare the angu: In a large pot, bring the water to a boil over high heat
Gradually add the white cornmeal, allowing it to fall like rain onto the boiling water, and stir constantly, until you get a soft angu (about 50 minutes)
Spread the angu at the bottom of a baking dish
Top with reserved garlic shrimp and camarão
Serve immediately.
