Caruru with Shrimp and Okra

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 500g (1.1 lb) okra, trimmed and sliced 500g (1.1 lb) okra, trimmed and sliced
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tablespoons palm oil 4 tablespoons palm oil
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons fresh coriander, chopped 2 tablespoons fresh coriander, chopped
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the palm oil in a large pan over medium heat.
2. 2.
   Add the onions and garlic to the pan and sauté until they become translucent.
3. 3.
   Add the shrimp to the pan and cook until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
4. 4.
   In the same pan, add the okra and cook for about 5 minutes until slightly tender.
5. 5.
   Return the shrimp to the pan and add the tomatoes, coriander, cumin, paprika, chili powder, salt, and pepper. Stir well to combine.
6. 6.
   Reduce the heat to low and let the Caruru simmer for about 15 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Caruru hot with white rice.

Treat your ingredients with care...

• Shrimp — Make sure to properly clean and devein the shrimp before cooking to remove any grit or impurities.

Tips & Tricks

• If you prefer a spicier Caruru, add more chili powder or a dash of hot sauce.
• Adjust the cooking time for the okra depending on your desired level of tenderness.
• Serve the Caruru with a squeeze of fresh lime juice for a tangy twist.
• For a heartier meal, serve the Caruru with traditional Brazilian side dishes like farofa (toasted cassava flour) and acarajé (deep-fried black-eyed pea fritters).
• Leftover Caruru can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Caruru with a generous portion of white rice to soak up the flavorful sauce. Garnish with fresh coriander leaves for a pop of color and added freshness.

Presentation advice

Present the Caruru in a deep serving dish, allowing the vibrant colors of the shrimp, okra, and tomatoes to shine through. Sprinkle some chopped coriander on top for an appealing finishing touch.