- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 285 kcal
Quick summary
“The shrimp shell features clean and succulent shrimp cooked in coconut milk seasoned with garlic and onion, served in individual shells gratinated with cheese in the oven. An elegant and creamy appetizer for special occasions.”
What you need to know
- The slow cooking of the shrimp with coconut milk results in a moist and densely flavored filling.
- The grated cheese mixed into the filling and sprinkled on top melts in the oven at 180°C forming a golden crust.
- Assembly in individual 4 to 6-unit shells ensures a refined presentation and balanced portions.
Ingredients
Main
- 500 g of cleaned shrimp
- 1 chopped onion
- 3 cloves garlic, minced
- 1/2 cup of coconut milk
- 1/2 cup of grated cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 to 6 unit shells
Instructions
Principal
- Heat the olive oil in a pan and add the onion, sautéing until it is golden.
- Add the chopped garlic and let it brown slightly.
- Add the shrimp and cook for about 5 minutes or until they turn pink.
- Add the coconut milk, salt, and pepper, and cook for another 10 minutes over low heat.
- Turn off the heat and mix the grated cheese into the preparation.
- With the mixture ready, fill the shells to the top.
- Take the shells to the preheated oven at 180°C for 15 minutes to gratin.
- Remove from the oven and serve hot, decorating with cilantro leaves if desired.
Chef's tips
- Cut the shrimp in half lengthwise if they are too large to fit easily into the shells.
- Do not cook the shrimp over high heat so as not to dry out the fibers before taking the shells to gratin.
- Press the filling lightly with the back of a spoon to fill all the corners of the shell.
Variations
- Sprinkle breadcrumbs mixed with grated cheese on top to form an even crispier and golden crust.
- Add 1/2 chopped ripe tomato without seeds to the shrimp sauté to add reddish color to the cream.
- Finish each shell after gratinating with whole shrimp sautéed in olive oil resting on the melted cheese.
Substitutions
- The coconut milk can be replaced by creamy culinary requeijão or fresh heavy cream with a pinch of salt.
- The shredded mozzarella cheese can be swapped for freshly grated parmesan cheese or semi-cured Canastra cheese.
- Olive oil can be substituted with manteiga de garrafa or regular salted butter in the sauté.
How to store
Store the baked shells in the refrigerator in a covered container for up to 2 days. Reheat in an electric oven at 170°C for 8 minutes to restore heat and soften the cheese, avoiding the microwave which softens the base.
Can it be frozen?
Freeze the shells already filled with cheese before gratinating for up to 45 days in the freezer, well wrapped in plastic wrap. Bake directly in the preheated oven at 180°C for 20 minutes until the cheese melts and bubbles.
What to serve with
Serve with fresh lemon or lime wedges, drops of house hot sauce, and crispy cassava farofa. It pairs very well with glasses of chilled brut sparkling wine, Chardonnay white wine, or pilsner beer.
Frequently asked questions
Should the grated cheese be fine or coarse to gratin better?
Finely grated cheese melts and forms a golden and uniform crust more quickly under the heat of the oven.
Can I use small seven-beard shrimp in this casquinha?
Yes, small shrimp are very practical and distribute evenly in each spoonful of the appetizer.
How to prevent the shrimp filling from leaking in the oven?
Cook the coconut milk for 10 minutes over low heat until reduced and thickened before filling the shells.
What type of cone to use to assemble the recipe?
You can use sanitized natural crab shells, edible puff pastry shells, or ceramic ramekins.
