Shrimp in Bahia Sauce
Shrimp in Bahia Sauce might be just the main course you are searching for. One portion of this dish contains approximately 25g of protein, 6g of fat, and a total of 241 calories. This recipe serves 8. A mixture of coconut milk, tomato, habanero pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 21 minutes.
Instructions
Peel yuca, and cut into 1/2-inch cubes to measure 1 1/4 cups.
Place yuca in a medium saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 25 minutes or until tender.
Drain yuca in a colander over a bowl, reserving 1/2 cup cooking liquid. Return yuca and reserved 1/2 cup cooking liquid to pan; mash with a potato masher until smooth. Discard any tough fibers.
Place garlic on a cutting board; mash to a paste by dragging and pressing broad side of knife over garlic several times.
Combine garlic, shrimp, lime juice, and 1/4 teaspoon salt in a medium bowl.
Let stand at room temperature 30 minutes.
Heat a large skillet over medium-low heat.
Add oil to pan; swirl to coat. Stir in annatto seeds, and cook 5 minutes or until oil turns deep orange in color, shaking pan frequently.
Remove from heat; let stand 10 minutes. Discard annatto seeds, reserving oil in pan.
Heat pan over medium heat until annatto oil is hot.
Add onion and bell pepper; cook 6 minutes or until tender.
Add tomato; cook 10 minutes or until tomato breaks down, stirring occasionally. Mash mixture with a wooden spoon.
Add shrimp with marinade, coconut milk, and Scotch bonnet. Reduce heat to low, and simmer 3 minutes, stirring occasionally. Stir in reserved mashed yuca, remaining 1/4 teaspoon salt, and 1 tablespoon cilantro; cook 2 minutes or until shrimp are done. Spoon shrimp mixture into shallow bowls; sprinkle evenly with remaining 1 tablespoon cilantro, and serve with lime wedges.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.
Zind-Humbrecht Calcaire Pinot Gris
Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.