Every summer we try to go to the beach for a week or so and during our time there we like to grill out a good bit. It’s inevitable that you are going to run into other people using the grill so you strike up a conversation and the next thing you know, you have made a new friend. A few years back we met some really nice folks who were from Brazil. They were very hospitable and we shared a beer or two together as their supper was finishing up.
They were cooking a type of skirt steak that had all types of herbs and spices on it. Once it came off of the grill they offered us a taste and it was so good! In talking about the universal commonality we shared which was the love of food, they shared a recipe with us. It was never given a name nor were the exact ingredient measurements shared but once I got home I set forth to create what is now known in my family as Brazilian Shrimp. It calls for very few ingredients but packs tremendous flavor. It is a great summertime meal that goes well with a tossed salad and good crusty bread.
Once it came off of the grill they offered us a taste and it was so good!
I begin by getting all of my ingredients prepped first. I prepare my rice according to directions then keep that warm on the stove. (You can use whatever type rice that you like but I prefer Jasmine rice.) I chop my tomatoes and cilantro then press my garlic. I try to get shrimp that is already peeled and deveined to cut down on time. Fresh shrimp is best of course but not all of us have that luxury so it is fine to use shrimp from your local market. I begin by heating my pan then adding the olive oil. I add the garlic next to infuse the oil with that very fragrant flavor. To that, I add my chopped tomatoes. I saute the tomatoes for a couple minutes then add in my shrimp. Once all the shrimp have turned pretty and pink, I toss in the cilantro. Cilantro is so delicious to me. I always add extra to any recipe that calls for it and even to some that do not, LOL! Anyway, let me get back on track….I give everything a good stir so that the heat releases the yumminess of the cilantro and then serve it atop a mound of rice. It’s important to use a spoon that does not have holes as you will want some of the wonderfully delicious juice to trickle down into your rice. I like to serve this dish with a side salad and good, crusty bread. This is also why you will want some of the juice so you can use your bread to sop it up!! If you are not a sopper and think it uncivilized then my sincerest apologies but you honestly don’t know what you are missing!!! I hope you all will try this recipe and if you do, comment and let me know what you thought about it!