Peasant Casserole Cuscuz Paulista Recipes
PEASANT CASSEROLE (CUSCUZ PAULISTA)
Number Of Ingredients 38
Steps:
- One of Brazil's oldest recipes. Whether it is in the big city of São Paulo, or out in the simplicity of the country nothing represents more the state of São Paulo than cuscuz. PART 1 Marinate for one hour medium shrimp and small shrimp with lemon juice, salt and pepper. PART 2 Heat oven to 300 degrees and place in the oven 1 pound white corn meal with bread crumbs and brown about 5 minutes, being careful not to burn. Stir 3 or 4 times so mixture will brown evenly. Remove from the oven and sprinkle with drops of boiling water (about 1 cup mixed with 1 teaspoon salt) and return to the oven for 2 minutes. Meal will form into kernels of irregular shape. Add 1/4 pound butter and mix well. Set aside. PART 3 Heat olive oil and crushed garlic. Brown chopped onion, green onion, diced green and red peppers. Add 2 cups of boiling water, 2 cubes of bouillon, package of frozen peas (reserving 1/2 cup for decorating), chopped green olives. Add shrimp and cook 5 minutes. Add tomato sauce, bay leaf, and dash of hot sauce. Cover and let simmer. The large whole shrimp should be removed to decorate. Add chopped boiled egg, and parsley. PART 4 On the bottom and sides of a tube pan greased with olive oil, arrange the following in a symmetrical design: large shrimp, sliced boiled eggs, sliced red pepper, cubed tomatoes, green olives, sliced heart of palm. Cover with a little of the corn meal mixture and continue to layer until all of the ingredients are used. Press down mixture with the back of a spoon. Let cool and unmold carefully. Serve with shrimp sauce: NOTE: Heat a heavy pan and add the rest of the ingredients. Let simmer until well done, put in a large gravy boat and serve with (or over) Cuscuz paulista.
Nutrition Facts : Nutritional Facts Serves
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