Serves: 8
Total Calories: 370

large shrimp
1/2 pound medium shrimp
2 pounds small shrimp
2 tablespoons lemon juice
salt and pepper
1 pound white cornmeal
1 tablespoon bread crumbs
3 cups boiling water mixed with 1 teaspoon salt
1/4 pound butter
3 tablespoons olive oil
2 cloves crushed garlic
1 medium finely chopped onion
1/4 cup chopped green onion
1/2 green pepper diced
1/2 red bell pepper sliced
2 cubes chicken bouillon
1 (16-ounce) package frozen green peas
1/4 cup chopped green olives
1 (15-ounce) can tomato sauce
1 bay leaf
hot sauce
1 boiled egg chopped
1/4 cup chopped parsley
2 sliced boiled eggs
3 tomatoes cubed
pitted green olives
1 can sliced heart of palm
SAUCE
3 tablespoons olive oil
2 chopped yellow onions
4 tablespoons chopped cilantro
1/2 finely chopped green bell pepper
1/2 finely chopped red bell pepper
1 pound small shrimp
hot sauce
2 bay leaves
6 chopped tomatoes (without skin or seeds)
1 shrimp or chicken bouillon

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.

Nutritional Facts:

Serves: 8
Total Calories: 370
Calories from Fat: 145

More Recipes from the A Taste of Brazil Cookbook:
Shrimp with Okra (Caruru de camarão)
Shrimp Bahia Style (Camarão à baiana)
Frish Stew (Moqueca de peixe)
Fish Stew Bahia Style (Moqueca de peixe à baiana)
Baked Fish (Pescada ao forno)
Fried Fish (Pescada frita)
Grilled Snook or Sea Bass (Peixe na chapa)
Baked Fish (Peixe assado)
Shrimp Sauce (Molho de camarão)
Shrimp Soufflé (Suflê de camarão)
Shrimp on a Spit (Camarão à grega)
Seafood (Frutos Do Mar)
Baked Cod Fish Portuguese Style (Bacalhau)
Peasant Style Crab (Caranguejo de caipira)
Brazilian Shrimp with Coconut Milk (Camarão com leite de coco)
Shrimp Baked in a Pumpkin (Camarão na moranga)
Scallops in a Shell (Vieiras à parmegiana)
Peasant Casserole (Cuscuz paulista)