Suco de Abacaxi com Hortelã (Pineapple and Mint Juice)

Por porção: 49 calorias
Ingredientes
- 1/2 xícara (chá) de abacaxi descascado e picado (1/2 cup of pineapple, peeled and chopped)

- 200 ml de água (a little over 3/4 C)

- 5 folhas de hortelã (5 mint leaves)

- adoçante a gosto (sugar to taste)

- gelo a gosto (ice to taste)

Modo de Preparo
1. No liquidificador, junte todos os ingredientes e bata até obter um líquido homogêneo. (In a blender, add all the ingredients together and blend until you obtain a homogeneous liquid)

2. Desligue o liquidificador e transfira o suco para um copo. (Turn off the blender and tranfer to glasses)

3. Sirva a seguir. (Serve)

From: http://panelinha.ig.com.br/site_novo/receita/receita.php?id=1182

Moqueca de Camarao (shrimp stew, Bahian style)

(Serves 4)

Plan ahead, the shrimp needs to marinate for 30 minutes.
Juice of 1 lemon
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tablespoons white vinegar
1/2 teaspoon salt
1 pound fresh shrimp, shelled and deveined
1 teaspoon fresh cilantro, chopped
2 tablespoons tomato paste
Black pepper to taste
1 cup thin coconut milk*
1/2 cup thick coconut milk*
2 to 3 tablespoons dende oil**

Make a marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 minutes. Put mixture into a sauce pan and add cilantro, tomato paste and black pepper to taste. Add thin coconut milk and cook over low heat until the shrimp are cooked. Add the thick coconut milk and dende oil. Continue cooking for another 5 minutes.
Serve with rice.
*Bottled or canned coconut milk can be substituted. Also see recipe.
**Dende oil is a palm oil high in saturated fat. It is available in specialty food stores.

from: http://www.globalgourmet.com/destinations/brazil/moqueca.html