Best Pirao Recipes

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MOQUECA COM PIRAO (BRAZILIAN SHRIMP STEW)



Moqueca Com Pirao (Brazilian Shrimp Stew) image

I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism... It is served with white rice and "pirao" (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause "piriri," a.k.a. Montezuma's Revenge! (E-mail me if you have questions.)

Provided by EURrosa1

Categories     Brazilian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs large shrimp (reserve shells)
2 onions, sliced
3 tomatoes, sliced
4 garlic cloves, chopped
4 tablespoons dende oil (or olive oil if you can't find it)
coconut milk, 100ml
1/8 teaspoon paprika (* see note at the end)
cilantro and chives, chopped

Steps:

  • Saute onions, garlic and tomatoes in oil, in a clay pan if possible (http://static.panoramio.com/photos/original/15240632.jpg). When onions are golden-about 15 minutes-add deveined and cleaned shrimp, and wait until it gets "red"-about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
  • Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn't harden, but turns kinda gooey.).
  • * We actually use "colorau" (made mainly from "urucum" seeds); instead of paprika, a better substitute in my view is annatto seeds (http://www.overmundo.com.br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.

Nutrition Facts : Calories 259.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 294.5, Sodium 342.8, Carbohydrate 6.8, Fiber 1.3, Sugar 3.2, Protein 32.6

PIRAO (MANIOC POLENTA)



Pirao (Manioc polenta) image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

2 1/2 cups fish broth
Salt and freshly ground black pepper to taste
1 tablespoon tomato paste
1 1/2 cups manioc flour

Steps:

  • Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 259 milligrams, Sugar 0 grams

MUQUECA WITH PIRAO



Muqueca With Pirao image

Provided by Christopher Idone

Categories     dinner, project, main course

Time 1h

Yield Ten servings

Number Of Ingredients 15

About 10 cups fish stock
2 coconuts for coconut milk
1 cup olive oil
5 garlic cloves, peeled and thinly sliced
4 medium onions, thinly sliced
2 large ripe tomatoes, peeled, seeded and chopped
1 cup chopped parsley
2 bay leaves
1 tablespoon fresh oregano, or 1 teaspoon dried
Salt and freshly ground pepper to taste
3 dozen medium-sized shrimp in shell
3 pounds snapper or grouper fillets with skin (heads and trimmings reserved for steps 8 and 12)
1 cup manioc flour
3 tablespoons dende oil (see note)
2 teaspoons hot pimente oil or tabasco

Steps:

  • Prepare the stock and coconut milk a day or two ahead.
  • Coat a large nonreactive (such as glass or enamel) saute pan with a half cup of the olive oil and place over medium-high heat.
  • Saute the garlic in the oil just until golden, about four or five minutes. Add the onions and cook just until wilted, stirring frequently, about five or six minutes more.
  • Add the tomatoes, parsley and seasonings. Heat thoroughly and add one cup of fish stock and four cups prepared coconut milk. Bring to a boil, reduce the heat and simmer for 15 minutes. Cool and reserve. (This can be prepared a day ahead.)
  • Salt and pepper the shrimp and refrigerate.
  • Cut the fish fillets, checking for stray bones, into one-and-a-half-inch cubes, salt and pepper the cubes and refrigerate.
  • Over medium heat, bring eight cups of fish stock to a simmer.
  • Add the fish heads and trimmings to the stock, simmer for 15 minutes, strain and reserve the heads and keep the stock warm.
  • Heat the remaining olive oil in a nonreactive saute pan over medium-high heat. Add the shrimp and saute briefly, until they are pink. Remove and reserve the shrimp.
  • Add the fish cubes and saute them until they are golden but not thoroughly cooked. Remove and reserve with the shrimp.
  • Deglaze the pan with a half cup of the warm fish stock and add the reserved coconut-fish stock mixture and bring to a simmer and keep warm over very low heat.
  • To make the pirao, pick away the cheeks and excess meat from the heads and trimmings. Combine one cup of the fish meat with about a quarter cup of fish stock and puree in a food processor or electric blender.
  • In a medium-sized heat-proof bowl, add the manioc flour and whisk in the heated stock a little at a time until it is the consistency of farina.
  • Whisk in the fish puree, one tablespoon of dende oil and one teaspoon of pimente oil, or to taste.
  • Cover and keep warm over a pan of simmering water while you finish cooking the fish.
  • Raise the heat and bring the coconut-fish mixture to a simmer. Add the shrimp, cubed fish and their juices and bring to a simmer. Add the remaining two tablespoons of dende and one teaspoon of pimente oil. Transfer to a heated soup tureen or wide shallow soup plates and accompany with the pirao, slaw and boiled rice. Usually the shrimp are served in their shells and the shells eaten. If they are to be peeled - then they should be peeled just before reheating in the coconut-fish stock mixture.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 26 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 28 grams, Sodium 1381 milligrams, Sugar 8 grams, TransFat 0 grams

PIRAO



Pirao image

This salty Brazilian porridge made with rice flour or farinha is served, hot or cold, as a side dish for meat, fish, and poultry, such as Moqueca.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 2

6 cups cooking liquid reserved from Moqueca
1 1/2 cups farinha

Steps:

  • Bring liquid to a boil in a saucepan. Sprinkle in 1 cup of farinha, stirring constantly over medium heat until it has the consistency of cooked cereal. Add more farinha as needed to reach desired thickness.

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