Text 2219, 87 rader
Skriven 2006-06-16 20:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: PESTS   60531
=====================
 -=> Quoting Dave Sacerdote to Joan Macdiarmid <=-

 DS> It would need a catchy name.  "Taintometer" maybe.

Can we say that here?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caruru
 Categories: Latin amer, Shrimp, Chilies
      Yield: 6 Servings
 
      2 tb Olive oil
      2 lb Small okra pods; topped,
           -tailed, and cut into small
           -pieces
           Salt and freshly ground
           -black pepper
      3 tb Ground dried shrimp
      1 lb Jumbo shrimp; peeled and
           -deveined
    1/3 c  Roasted peanuts
      2 tb Dende oil
      1 md Onion; very finely chopped
      2    Cloves garlic; minced
      1 ts Red chile flakes
    3/4 c  Water
      1 bn Cilantro; leaves only,
           -finely chopped
      1 ds Tabasco
           Cooked white rice; for
           -serving
     12    Cooked jumbo shrimp; for
           -garnish
      1    Red bell pepper; stemmed,
           -seeded, and cut into fine
           -julienne for garnish
           Whole sprigs of cilantro;
           -for garnish
           Wedges of lemon; for serving
 
  In a medium heavy skillet, heat the olive oil over high heat. Add the
  okra and toss constantly until seared and golden, about 2 minutes.
  Remove from the heat, season to taste with salt and pepper and set
  aside.
  
  In the bowl of a food processor, combine the ground dried shrimp with
  the fresh shrimp and peanuts. Pulse, scraping down the sides of the
  bowl as necessary, until the mixture forms a chunky paste.
  
  In a large, heavy skillet heat the dende oil over medium heat. Add the
  onion, garlic and chile flakes and cook, stirring frequently, for 2 to
  3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and
  1/4 teaspoon pepper and stir to mix. Pour in the water and bring to a
  simmer. Reduce the heat to low and simmer the caruru gently for 30
  minutes, stirring occasionally. The mixture will be quite thick. Stir
  in the reserved okra, cilantro and Tabasco and cook for 2 minutes
  more, until the okra is heated through. Serve over white rice,
  garnished with the cooked jumbo shrimp, red pepper julienne, cilantro
  sprigs and lemon wedges.
  
  Note: Dende oil is Brazilian palm oil, available in Latin American
  markets. Be sure to get the Brazilian rather than the West African
  product, which is much heavier. Or use half the amount of the West
  African palm oil and substitute vegetable oil for the other half.
  
  Note 2: The ground dried shrimp that are used in Brazilian dishes can
  occasionally be found in West African markets, but the variety that is
  widely available in Chinese markets will do nicely. It is easiest to
  grind them in a coffee grinder, if you have one that is reserved for
  grinding spices. Otherwise, use a food processor.
  
  TOO HOT TAMALES SHOW

  Posted to recipelu-digest by molony
 
MMMMM

Cheers

Jim, in Yellowknife



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