Escondidinho De Camarao Recipe
Make Escondidinho De Camarao Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Mashed Yucca
Topping
Method
Filling
- 1
Cook the Shrimp
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent.
- 2
Add Vegetables
Stir in the diced tomato and bell pepper, cooking for an additional 4-5 minutes until the vegetables soften.
- 3
Combine Shrimp and Coconut Milk
Add the shrimp to the skillet, cooking until they turn pink. Pour in the coconut milk, and season with salt, black pepper, and chopped coriander. Simmer for 5-7 minutes, then remove from heat.
Mashed Yucca
- 4
Boil the Yucca
In a large pot, bring salted water to a boil. Add the peeled and chopped yucca, and cook until tender, about 20-25 minutes.
- 5
Assemble and Bake
- 6
Layer the Escondidinho
In a baking dish, spread half of the mashed yucca as the bottom layer. Top with the shrimp filling, then cover with the remaining mashed yucca.
- 7
Add Cheese and Bake
Sprinkle the grated cheese on top. Preheat the oven to 180°C (350°F) and bake for 25-30 minutes until the cheese is golden and bubbly.
- 8
Serve
Let the dish cool for a few minutes before serving. Enjoy your Escondidinho de Camarao!
