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Shrimp Tutu
🇧🇷 Brazilian

Shrimp Tutu

🇧🇷 Brazilian

A slow-simmered brazilian pot of shrimp, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 47 minutes from fridge to table.

Prep 15 min Cook 32 min Serves 4 Medium

Ingredients

  • Saltto taste
  • Onion2, chopped
  • Garlic4 cloves, minced
  • Potato3 medium, cubed
  • Bacon100 g
  • Carrot2, thickly sliced
  • Shrimp400 g
  • Stock or Broth750 ml
  • Black Beans400 g
  • Smoked Paprika1 tsp
  • Palm Oil2 tbsp
  • Cassava Flour100 g

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Warm the Palm Oil in a heavy casserole and brown the shrimp well on all sides — real colour means real flavour.

  2. 2

    Lift the shrimp out, soften the onion and garlic in the same pot, then add the smoked paprika.

  3. 3

    Return the shrimp, tip in the potato and carrot, and pour over the stock.

  4. 4

    Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.

  5. 5

    Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Prep everything before the heat goes on — brazilian cooking moves fast once it starts.

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