📝 About This Recipe
A crown jewel of Brazilian comfort food, the Empadão de Camarão features a melt-in-your-mouth 'massa podre' (shortcrust pastry) that shatters beautifully with every bite. The heart of this dish is a rich, velvety shrimp stew enriched with hearts of palm, olives, and a touch of cream cheese for an authentic tropical flair. It is a sophisticated centerpiece often served at Sunday family gatherings or festive celebrations across Brazil.
🥗 Ingredients
The Melt-Away Pastry
- 4 cups All-purpose flour (sifted)
- 250 grams Unsalted butter (cold and cubed)
- 100 grams Vegetable shortening (cold)
- 2 Egg yolks (beaten)
- 3-5 tablespoons Ice water (as needed)
- 1 teaspoon Salt
The Savory Shrimp Filling
- 800 grams Medium shrimp (cleaned and deveined)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 medium Onion (finely diced)
- 2 large Tomatoes (seeded and diced)
- 1 cup Hearts of palm (sliced into rounds)
- 1/2 cup Green olives (pitted and sliced)
- 1 tablespoon Tomato paste
- 2 tablespoons Cornstarch (dissolved in 1/2 cup milk)
- 200 grams Brazilian Cream Cheese (Requeijão) or heavy cream (for extra creaminess)
- 1/2 cup Fresh parsley and green onions (finely chopped)
The Finish
- 1 Egg yolk (for egg wash)
- 1 teaspoon Coffee (brewed) (mixed with egg yolk for deep golden color)
👨🍳 Instructions
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1
In a large bowl, combine the flour and salt. Add the cold cubed butter and shortening, using your fingertips or a pastry cutter to work the fats into the flour until the mixture resembles coarse breadcrumbs.
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2
Add the 2 egg yolks and gradually incorporate the ice water, one tablespoon at a time, until the dough just comes together. Do not overwork the dough; it should be pliable but not sticky.
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3
Divide the dough into two portions (60% for the base, 40% for the top), wrap in plastic, and refrigerate for at least 30 minutes while you prepare the filling.
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4
Season the shrimp with salt and pepper. In a large skillet over medium-high heat, sear the shrimp in olive oil for 1-2 minutes per side until pink. Remove shrimp from the pan and set aside.
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5
In the same pan, sauté the onions until translucent. Add the garlic and cook for another minute until fragrant.
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6
Stir in the diced tomatoes and tomato paste, cooking for 5 minutes until the tomatoes soften and release their juices.
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7
Add the hearts of palm and olives. Pour in the cornstarch and milk mixture, stirring constantly until the sauce thickens into a creamy consistency.
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8
Fold in the Requeijão (or heavy cream) and the cooked shrimp. Stir in the fresh parsley and green onions. Taste and adjust seasoning, then let the filling cool completely (this is crucial!).
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9
Preheat your oven to 180°C (350°F). Roll out the larger portion of the dough between two sheets of plastic wrap to about 3-4mm thickness.
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10
Line a 9-inch (23cm) round springform pan or pie dish with the dough, pressing gently against the bottom and sides.
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11
Pour the cooled shrimp filling into the pastry-lined dish, spreading it evenly.
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12
Roll out the second portion of dough and place it over the filling. Trim the edges and pinch the top and bottom crusts together to seal tightly.
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13
Whisk the egg yolk with the teaspoon of coffee and brush the entire top crust generously for a professional, golden finish.
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14
Bake for 45-50 minutes, or until the pastry is deeply golden brown and firm to the touch.
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15
Allow the Empadão to rest for at least 15-20 minutes before slicing to ensure the filling sets properly.
💡 Chef's Tips
Always use cold butter and shortening to ensure a flaky, crumbly 'massa podre' texture. Never add hot filling to the raw dough, as it will make the bottom crust soggy and greasy. If you can't find Brazilian Requeijão, a mix of cream cheese and a splash of heavy cream works perfectly. For a more intense flavor, use the shrimp shells to make a quick stock and use that instead of milk for the cornstarch slurry. Avoid over-handling the dough; the heat from your hands can melt the butter, ruining the flaky texture.
🍽️ Serving Suggestions
Serve with a simple side of white rice and a crisp green salad tossed in a lime vinaigrette. Pair with a chilled glass of Sauvignon Blanc or a traditional Brazilian caipirinha. Add a dash of hot malagueta pepper oil on the side for those who enjoy a spicy kick. A side of 'batata palha' (shoestring potato sticks) adds a delightful crunch to the plate.