| 600 g | shrimp (peeled and deveined) |
| 400 g | cheese Catupiry |
| 300 ml | milk |
| 3 cloves | garlic |
| 1 | onion |
| 3 | dedo-de-moça pepper |
| 1 | malagueta pepper |
| ½ sprig | parsley |
| ½ sprig | parsley |
| 1 tbsp | tomato sauce |
| 1 dash | olive oil |
| 1 tsp | salt |
Chop the garlic, onion, parsley and peppers, remembering to remove their seeds. In a frying pan, brown the garlic and onion in the oil of your choice.
Add the peppers, the tomato extract, thawed shrimps and salt it. Stir to avoid grabbing. Sauté for a maximum of 3 minutes over high heat.
Add part of the chopped parsley and drizzle with milk gradually to cook for about 12-15 minutes. Leave it with a little broth to add to the cheese later.
Place about 400 grams of Catupiry cheese or similar on the bottom of the clay bowl or a baking dish and place the shrimps already sautéed on top. Place in medium oven for about 20 minutes.
Add the rest of the chopped parsley and decorate to taste. As side dishes, you can serve white rice and shoestring potato. A good Chardonnay or even a Pinot Noir, harmonises very well.
