1 stuffed tainha of about 2 kg, opened along the back without the dorsal fin
1 pound of shrimp with shells
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 medium-sized onion diced
4 tomato dices without peel and seeds
2 tablespoons of chopped cilantro or parsley
1/2 teaspoon of finger pepper, diced
250 g of breadcrumbs passed through a blender
4 eggs
4 tablespoons of melted butter
1 cup of water
1/4 cup of dry white wine
To taste salt
1 stuffed tainha of about 2 kg, opened along the back without the dorsal fin
1 pound of shrimp with shells
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 medium-sized onion diced
4 tomato dices without peel and seeds
2 tablespoons of chopped cilantro or parsley
1/2 teaspoon of finger pepper, diced
250 g of breadcrumbs passed through a blender
4 eggs
4 tablespoons of melted butter
1 cup of water
1/4 cup of dry white wine
To taste salt
Clean the shrimp, remove the shells and heads
Season with salt and lemon juice
Set aside
In a skillet with olive oil, sauté the onion, tomatoes, cilantro, and pepper until the tomatoes are soft
Add the shrimp and cook for another 2 minutes
Add the breadcrumbs and egg, stirring constantly until thickened
Remove from heat and stuff the tainha, seasoned with salt (use any leftover filling in oiled muffin tin cups, bake at 15 minutes and then unmold)
Close the tainha's opening and place it in a baking dish lined with aluminum foil, preheated to 200°C
Baste the fish with butter, water, and wine, and put it in the oven
Test by poking with a fork; if it flakes apart, remove from oven
Serve hot
Serves 8-10
546 calories per serving.
