Camarão with Ora-Pro-Nóbis Cream (Camarão das Vertentes)

Name: Camarão with Ora-Pro-Nóbis Cream
Yield: 6
Ingredients: Cream of Ora-Pro-Nóbis (or kale); 2 cups of clam broth (optional, dissolve a tablet in the same amount of boiling water); 2 cups of milk; 1 cup of coconut milk; 1/3 cup of chopped parsley; 1/4 cup of grated coriander; 2 tablespoons of olive oil; 1 tablespoon of tomato extract; 1 tablespoon of colorant; 1 teaspoon of salt; 500g of cassava peeled and cut into pieces; 250g of Ora-Pro-Nóbis (or kale) chopped; 5 tomatoes, peeled and seeded, chopped; 1 onion, chopped; 1 cup of grated coconut; 1 red bell pepper, chopped; 1 pinch of Calabrian hot pepper; Butter with herbs; 3/4 cup of butter; 1 tablespoon of garlic; 1 tablespoon of rum; 1 tablespoon of chopped red onion; 1 tablespoon of sweet herb; 1 tablespoon of sauce; 1 tablespoon of lemon juice; 1 pinch of pink pepper; Salt, black pepper, and nutmeg to taste; Camarão; 1/4 cup of rum; 1 tablespoon of lemon juice

1
Cream of Ora-Pro-Nóbis (or kale)
2
2 cups of clam broth (optional, dissolve a tablet in the same amount of boiling water)
3
2 cups of milk
4
1 cup of coconut milk
5
1/3 cup of chopped parsley
6
1/4 cup of grated coriander
7
2 tablespoons of olive oil
8
1 tablespoon of tomato extract
9
1 tablespoon of colorant
10
1 teaspoon of salt
11
500g of cassava peeled and cut into pieces
12
250g of Ora-Pro-Nóbis (or kale) chopped
13
5 tomatoes, peeled and seeded, chopped
14
1 onion, chopped
15
1 cup of grated coconut
16
1 red bell pepper, chopped
17
1 pinch of Calabrian hot pepper
18
Butter with herbs
19
3/4 cup of butter
20
1 tablespoon of garlic
21
1 tablespoon of rum
22
1 tablespoon of chopped red onion
23
1 tablespoon of sweet herb
24
1 tablespoon of sauce
25
1 tablespoon of lemon juice
26
1 pinch of pink pepper
27
Salt, black pepper, and nutmeg to taste
28
Camarão
29
1/4 cup of rum
30
1 tablespoon of lemon juice
31
1/2 teaspoon of salt
32
1 kg of large shrimps, intact
33
12 pine nuts, cooked
34
6 dried apricots
35
1 pinch of black pepper
36
For sprinkling: sauce and chives to taste

Ingredients

1
Cream of Ora-Pro-Nóbis (or kale)
2
2 cups of clam broth (optional, dissolve a tablet in the same amount of boiling water)
3
2 cups of milk
4
1 cup of coconut milk
5
1/3 cup of chopped parsley
6
1/4 cup of grated coriander
7
2 tablespoons of olive oil
8
1 tablespoon of tomato extract
9
1 tablespoon of colorant
10
1 teaspoon of salt
11
500g of cassava peeled and cut into pieces
12
250g of Ora-Pro-Nóbis (or kale) chopped
13
5 tomatoes, peeled and seeded, chopped
14
1 onion, chopped
15
1 cup of grated coconut
16
1 red bell pepper, chopped
17
1 pinch of Calabrian hot pepper
18
Butter with herbs
19
3/4 cup of butter
20
1 tablespoon of garlic
21
1 tablespoon of rum
22
1 tablespoon of chopped red onion
23
1 tablespoon of sweet herb
24
1 tablespoon of sauce
25
1 tablespoon of lemon juice
26
1 pinch of pink pepper
27
Salt, black pepper, and nutmeg to taste
28
Camarão
29
1/4 cup of rum
30
1 tablespoon of lemon juice
31
1/2 teaspoon of salt
32
1 kg of large shrimps, intact
33
12 pine nuts, cooked
34
6 dried apricots
35
1 pinch of black pepper
36
For sprinkling: sauce and chives to taste

Directions

1
Cream of Ora-Pro-Nóbis (or kale)
2
In a pot, combine cassava with milk and coconut milk and bring to medium heat, stirring occasionally, for 30 minutes or until soft
3
Mash with a fork and reserve
4
In another pot, heat olive oil over medium heat and add colorant, tomato extract, onion, and red bell pepper
5
Add tomato, clam broth, mashed cassava, and half the grated coconut
6
Season with salt and Calabrian hot pepper and let cook for 20 minutes or until a custard forms
7
Add Ora-Pro-Nóbis, coriander, and sauce, cook for five more minutes, and reserve
8
Butter with herbs
9
Blend all ingredients in a processor until a homogeneous paste is obtained and reserve
10
Camarão
11
In a bowl, combine rum and dried apricot and reserve
12
Season the camarão with salt, black pepper, and lemon juice and reserve
13
Heat the oven to high temperature
14
Cut pine nuts into thin slices and reserve
15
With a sharp knife, make a cut along the back of the shrimps, opening them without separating the parts
16
Stuff with
17
herb butter
18
Arrange the camarão in a baking dish and sprinkle with pine nut
19
Place in the oven for 10 minutes
20
Remove from the oven
21
Put the cream in the center of the plate and distribute the camarão around it
22
Add the reserved dried apricot and sprinkle with remaining grated coconut, sauce, and chives.