Brazilian-inspired Tapas

Ingredients

While Spanish tapas are known for their Mediterranean flavors and ingredients like olives and cured meats, Brazilian-inspired tapas incorporate tropical fruits, vibrant spices, and traditional Brazilian ingredients such as cassava, coconut, and palm oil. The flavors are bolder and more diverse, reflecting the cultural melting pot that is Brazil. We alse have the original recipe for Tapas, so you can check it out.

• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 cup (200g) black beans, cooked 1 cup (200g) black beans, cooked
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 cup (200g) corn kernels 1 cup (200g) corn kernels
• 1 cup (200g) cassava flour 1 cup (200g) cassava flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons (30ml) palm oil 2 tablespoons (30ml) palm oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the shrimp, lime juice, minced garlic, cumin, paprika, chili powder, salt, and pepper. Let it marinate for 15 minutes.
2. 2.
   Heat olive oil in a skillet over medium heat. Add the marinated shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced bell peppers and onion. Sauté until they are tender and slightly caramelized, about 5-7 minutes.
4. 4.
   In a separate saucepan, combine the black beans, diced tomatoes, and corn kernels. Heat over medium heat until warmed through.
5. 5.
   In a small saucepan, heat the cassava flour, coconut milk, and palm oil, stirring constantly until it thickens into a smooth paste.
6. 6.
   To assemble the tapas, spread a spoonful of the cassava paste on a plate. Top with a spoonful of the black bean mixture, followed by the sautéed bell peppers and onions. Place a few cooked shrimp on top and garnish with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.
• Cassava flour — If you can't find cassava flour, you can substitute it with tapioca flour or cornstarch.
• Palm oil — Use sustainably sourced palm oil to support environmentally friendly practices.

Tips & Tricks

• For an extra kick of flavor, add a dash of Brazilian hot sauce or piri-piri sauce to the shrimp marinade.
• Serve the tapas with a side of traditional Brazilian farofa (toasted cassava flour) for added texture and flavor.
• Experiment with different toppings such as diced avocado, mango salsa, or Brazilian-style vinaigrette for a refreshing twist.

Serving advice

Serve the Brazilian-inspired tapas on a large platter, allowing guests to mix and match their favorite combinations. Encourage them to try different flavor combinations and enjoy the vibrant colors of the dish.

Presentation advice

Arrange the tapas in an artful and colorful manner on the plate. Garnish with fresh cilantro leaves and a squeeze of lime juice for a burst of freshness. The vibrant colors and enticing aroma will make the tapas even more appealing.