Shrimp with Requeijão
The coast’s coziest meal! The Shrimp with Requeijão is super quick and easy to make, and it tastes amazing!
It’s perfect to pair with freshly cooked rice or farofa.
The size of the shrimp can vary, just as the peppers that are used according to the season.
This recipe uses requeijão de corte, which is a type of Brazilian cheese that is often served in slices or blocks, making it suitable for slicing or cutting. It is a creamy and mildly tangy cheese, similar to cream cheese in texture, but with a distinct flavor.
If you can’t find it, cream cheese would be the best replacement. You can also check recipes for other kinds of requeijão here on CREME, as they would work just fine.
Small dice ¼ onion
Remove the seeds and fibers from ¼ of a red bell pepper. Small dice it
Small dice 1 garlic clove
Remove the seeds and fibers from ½ yellow bell pepper. Small dice it
Small dice 1 habanada pepper
Trim, remove the seeds, and small dice ½ red chili
Remove the tails of 500 g of peeled and cleaned shrimp
Cut the shrimp into bite-sized pieces
Medium dice 200 g of requeijão de corte
Add 1 tbsp 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 1 cup 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 ½ rangpur lime and mix it. The shrimp with requeijão is ready
Enjoy! It’s divine!
Yield 4 people
Peeled and Cleaned Shrimp500 g
Requeijão de Corte200 g
Red Bell Pepper¼
Yellow Bell Pepper½
Tomato Purée1 cup
Extra Virgin Olive Oil1 tbsp
Enameled Skillet with Lid
Butcher Knife 10”
Wood Cutting Board