Small dice <quantity>¼</quantity> onion

Remove the seeds and fibers from <quantity>¼</quantity> of a red bell pepper. Small dice it

Small dice <quantity>1</quantity> garlic clove

Remove the seeds and fibers from <quantity>½</quantity> yellow bell pepper. Small dice it

Small dice <quantity>1</quantity> habanada pepper

Trim, remove the seeds, and small dice <quantity>½</quantity> red chili

Remove the tails of <quantity>500<unit>g</unit></quantity> of peeled and cleaned shrimp

Cut the shrimp into bite-sized pieces

Medium dice <quantity>200<unit>g</unit></quantity> of requeijão de corte

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a skillet over medium-high heat

Add the shrimp and quickly sear it until it starts to gain some color but it’s not fully cooked. Remove from heat

Add the diced vegetables to the same skillet. Sautée until fragrant and soft

Add <quantity>1<unit>cup</unit></quantity> of tomato purée and stir

Season with salt to taste, mix it and let it cook for 5m to set the flavors

Add the shrimp and mix

Add the chopped requeijão and mix

Put the lid on and let it cook for 2m until the requeijão starts to melt. Remove the lid and mix

Add the juice of <quantity>½</quantity> rangpur lime and mix it. The shrimp with requeijão is ready

Refrigerate it until cools down

Fill a piece of pastel dough with 2 tbsp of the Shrimp with Requeijão

Fold the dough and apply a little water to the edges to seal it. Press the edges to remove any air bubbles

Cut the dough into a rectangle using a pastry cutter. Repeat the process with the rest of the dough

Heat <quantity>1<unit>L</unit></quantity> of vegetable oil in a medium pot over high heat. It will be in the right temperature when you add a piece of dough and it floats and starts bubbling immediately

Fry each pastel until golden brown on both sides. Transfer to a tray lined with paper towels to drain the excess oil

Serve with slices from <quantity>1</quantity> rangpur lime. The shrimp pastel is ready

Enjoy!