Camarões em Verde (Shrimp in Green Sauce)

Ingredients

In this adaptation of Camarones en verde to East Timorese cuisine, we incorporate local ingredients and flavors to create a dish that reflects the culinary traditions of East Timor. The original Mexican dish is transformed by using East Timorese herbs and spices such as lemongrass, ginger, and chili, which infuse the dish with a distinctively tropical and aromatic flavor profile. We alse have the original recipe for Camarones en verde, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 lemongrass stalk, finely chopped 1 lemongrass stalk, finely chopped
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 cup coconut milk 1 cup coconut milk
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves 1 cup fresh basil leaves
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat.
2. 2.
   Add the onion, garlic, lemongrass, ginger, and green chilies. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the shrimp to the pan and cook until they turn pink and opaque.
4. 4.
   In a blender, combine the coconut milk, cilantro, basil, lime juice, salt, and pepper. Blend until smooth.
5. 5.
   Pour the green sauce over the shrimp in the pan and simmer for 5 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Camarões em Verde hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner stalk for a more delicate flavor.
• Ginger — Use a microplane grater to easily grate the ginger into a fine paste.
• Coconut milk — Shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add more green chilies to the sauce.
• Adjust the consistency of the sauce by adding more coconut milk for a thinner consistency or reducing it for a thicker sauce.
• Garnish with fresh cilantro leaves and a squeeze of lime juice for added freshness.

Serving advice

Serve Camarões em Verde with steamed rice or crusty bread to soak up the flavorful green sauce. Add a side of fresh salad or sautéed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the shrimp in a shallow bowl, pour the vibrant green sauce over them, and garnish with a sprig of fresh basil. Serve with a wedge of lime on the side for an inviting presentation.