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Apa de Camarão Recipe

This recipe is a 2 part recipe one is the filling and the other is the batter.

Serving Size: 8-10 (9 ” Round Pan)

Shrimp Filling Recipe


1 lbs of medium shrimps chopped in piece

1 large onion diced finely

1 tbsp of sugar

2 1/2 tbsp of recheado masala

2 cup freshly grated coconut

1/2 cup coconut milk

1/2 tsp nutmeg powder

Salt to taste


Wash the shrimps, apply a little salt and keep aside. Roast the grated coconut on a nonstick pan till light golden brown.

Grind the roasted coconut with the coconut milk to a fine paste. Keep aside.

Heat oil in a pot on medium heat and add the diced onions and saute till light brown. Add the recheado masala and nutmeg powder and saute for 2 minutes. Next add the shrimps and saute for another 3 to 4 minutes.

Next add the ground coconut and sugar and salt to taste and cook till the liquid evaporates and the Shrimp filling is nice and dry about 10 minutes.

Take of heat and let cool.

Bread Batter Recipe:


1 full loaf of sliced bread (16 slices) with trimmed edges and chopped small pieces.

2 cups of low fat milk

3 whole eggs beaten

6 tbsp of sugar

1/2 tsp of nutmeg powder


Heat oven to 350F.

In a mixing bowl whisk together eggs, sugar and nutmeg. Next add the milk and whisk. Add the mixture to the chopped bread and mix it well together with your clean hand to form a dough texture. Let the bread mix soak for about 10 minutes.

Grease a 9″ round pan. Divide the bread mixture in 2 equal portions. Pour one part of the bread mixture in the pan and level it with a spatula.

Next layer it with the shrimp mixture followed by the remaining bread batter. Bake for 45 minutes while checking that the top is not burnt. Let cool and then refrigerate it for a couple of hour so that you can slice it easily.

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Goan Recheado Masala Spices
Recheado Masala Spice 7oz(200gms)
Our Price: $9.99


A tangy spicy  Red paste best suited for most seafood dishes.  This multi
purpose masala can be used to marinate any kind of seafood like shrimps,
squids, calamari, mackerels etc.
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