Xerem de Festa with Spiced Shrimp

Ingredients

• 1 cup (200g) cornmeal 1 cup (200g) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the cornmeal to the pot and stir well to coat it with the oil and vegetables.
3. 3.
   Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming.
4. 4.
   Add the paprika, cumin, salt, black pepper, and cayenne pepper. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer the porridge for about 20 minutes, or until the cornmeal is cooked and the mixture has thickened.
6. 6.
   While the porridge is simmering, prepare the spiced shrimp. In a separate bowl, combine the shrimp with a drizzle of olive oil, paprika, cumin, salt, black pepper, and cayenne pepper. Toss to coat the shrimp evenly.
7. 7.
   Heat a skillet over medium-high heat and add the marinated shrimp. Cook for 2-3 minutes on each side, until they turn pink and opaque.
8. 8.
   Serve the Xerem de Festa in bowls, topped with the spiced shrimp. Garnish with fresh parsley.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smooth and creamy texture in the porridge.
• Shrimp — Choose fresh shrimp and devein them properly for the best taste and texture.

Tips & Tricks

• For a spicier kick, add more cayenne pepper to the spiced shrimp marinade.
• Serve the Xerem de Festa with a side of sautéed greens or a fresh salad for a complete meal.
• If you prefer a smoother porridge, you can blend the cooked cornmeal mixture with an immersion blender before serving.
• Feel free to adjust the spices according to your taste preferences.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve the Xerem de Festa in individual bowls, garnished with fresh parsley. Accompany it with a slice of crusty bread to soak up the flavorful porridge.

Presentation advice

To enhance the presentation, arrange a few cooked shrimp on top of the porridge and sprinkle some paprika for a pop of color. Serve the dish on a rustic wooden platter for an authentic Portuguese touch.