1 prawn or 2 1/2 kg to 3kg pintado
4 cloves of garlic
4 cups dry white wine
1/2 teaspoon dried thyme
1 tablespoon chopped fresh coriander or 2 tablespoons coriander powder
1/2 kg of crab meat
1 kg of prawns
lime juice from 2 limes
1 kg of tomatoes
6 tablespoons coconut milk
2 onions
12 tablespoons olive oil
1 tablespoon capers
salt and black pepper to taste
200g of caju nuts, shelled
1/3 cup grated Parmesan cheese
1 prawn or 2 1/2 kg to 3kg pintado
4 cloves of garlic
4 cups dry white wine
1/2 teaspoon dried thyme
1 tablespoon chopped fresh coriander or 2 tablespoons coriander powder
1/2 kg of crab meat
1 kg of prawns
lime juice from 2 limes
1 kg of tomatoes
6 tablespoons coconut milk
2 onions
12 tablespoons olive oil
1 tablespoon capers
salt and black pepper to taste
200g of caju nuts, shelled
1/3 cup grated Parmesan cheese
* Surubim from São Francisco is tastier than those from Araguaia
Tear off all the skin
Also remove the fatty layer that's sometimes hard on the taste of prawns
Leave it to marinate in a mixture of salt, garlic, white wine, thyme, and coriander for 12 hours
Cut the prawn into pieces, but don't cut them into fillets
Open up the underside of the prawn and place it in an oven dish like an airplane landing
Bake in the oven, occasionally basting with the sauce
Prepare the sauce: clean the crabs and season with lime juice
In a pan, caramelize the chopped onions
In olive oil (6 tablespoons), combine the diced tomatoes, crab meat, and prawns
Cook for 10 minutes, stirring occasionally
Then add the cooked crabs to the same sauce
When the crabs are cooked, add 6 tablespoons of coconut milk to the sauce
Bake the prawn in the oven with the same sauce
Prepare 200g of shelled caju nuts
Sauté them in olive oil (6 tablespoons) lightly, adding a little (1 tablespoon) of crushed capers
Pour this sauce over the fish, with a layer of grated Parmesan cheese and bake for another 5 minutes
Garnish to taste
Serve, if desired, with golden head prawn and white rice
To make the golden head prawn, follow these steps:
* Cook the head of the prawn in 2 liters of water with chopped onions, coriander leaves, diced tomatoes, salt, and black pepper
When the head is falling apart, remove from heat and strain the sauce
In a separate pan, cook the remaining sauce with a little more water and add 2 tablespoons of cornstarch dissolved in water
Cook the mixture, stirring constantly, until it's transparent and serves 8 people.
