• Ingredients: 34
  • Serves: 1

Passion-fruit caipirinha with , superfine granulated sugar, oz pure passion-fruit juice, 1/2 oz cachaça.

Ingredients

For yuca purée

  • 1 bag frozen peeled yuca*, not thawed
  • 4 cups water
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 1/2 tsps. salt
  • 1 cup well-stirred canned unsweetened coconut milk

For shrimp

  • 2 lb large shrimp in shell , peeled and deveined, reserving shells
  • 3 cups water
  • 1 1/2 tsps. salt
  • 1 green bell pepper, chopped
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, finely chopped
  • 1 lb fresh tomatoes, chopped
  • 4 bottled red malagueta peppers or 1- to 2-inch fresh red Thai chiles*
  • 1/2 cup chopped fresh cilantro
  • 2 tbsps. dendê oil**

For couscous

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Add lime wedges and sugar to an 8-ounce short glass and muddle by pounding and pressing with a wooden spoon until sugar is dissolved.

    For this step you will need

Nutrition information

Calories 186 Carbohydrates 22 g (7%)
Fat 0 g (0%) Protein 1 g (1%)
Saturated Fat 0 g (0%) Sodium 6 mg (0%)
Polyunsaturated Fat 0 g Fiber 1 g (3%)
Monounsaturated Fat 0 g Cholesterol 0