Seafood Cream

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Seafood cream is a carefully prepared starter, with coastal flavor and elegant texture.

The base comes from shells, vegetables, and well-reduced broth, transforming simple ingredients into a fragrant cream.

Ingredients

• 500 g of shrimp with shells
• 200 g of cleaned mussels or clams
• 1 chopped onion
• 1 chopped carrot
• 1 ripe tomato
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 tablespoon of flour
• 1 liter of water or broth
• Cilantro or parsley

Preparation Method

1. Quickly cook the shrimp and set the meat aside.
2. Sauté the shells, onion, carrot, garlic, and tomato in olive oil.
3. Cover with water and cook to extract flavor.
4. Strain the broth and return it to the pot.
5. Thicken with dissolved flour and blend until smooth.
6. Add mussels and chopped shrimp, heating without boiling too much.

Tips from Empório Portugal

• The flavor comes from the broth of the shells; do not skip this step.
• Strain well to avoid residues.
• Shrimp should return to the cream only at the end.

Possible Substitutions in Brazil

• Use medium Brazilian shrimp with shells.
• Mussels can be replaced by small pieces of squid.

Pairing

Atlantic white, Vinho Verde, or sparkling water. Content intended for those over 18 years old. Drink responsibly.