Shrimp Stroganoff (Estrogonofe de Camarão)

Ingredients

• 2 lbs Medium shrimp, peeled and deveined
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 0.5 cup Tomato sauce or passata
• 2 tbsp Ketchup
• 1 tbsp Dijon mustard
• 1 cup Heavy cream (Creme de Leite)
• 1 cup Sliced mushrooms(optional)
• 1 to taste Salt and black pepper
• 2 tbsp Cognac or Brandy(optional)

Instructions

1. 1

   Season the shrimp with salt and pepper. In a large skillet, heat the olive oil and 1 tablespoon of butter over high heat.

2. 2

   Sear the shrimp quickly for about 1-2 minutes until they turn pink; remove them from the pan and set aside to avoid overcooking.

3. 3

   In the same pan, add the remaining butter and sauté the onions and garlic until translucent and fragrant.

4. 4

   Add the mushrooms and cook for 3 minutes until softened. If using cognac, pour it in now and carefully flambé or let the alcohol evaporate.

5. 5

   Stir in the tomato sauce, ketchup, and mustard. Simmer on low heat for 5 minutes to meld the flavors.

6. 6

   Lower the heat to minimum and stir in the heavy cream. Do not let the sauce boil once the cream is added to prevent curdling.

7. 7

   Return the cooked shrimp to the pan, stirring gently for 1 minute just to warm them through.

8. 8

   Serve immediately over white rice and top with crispy potato sticks (batata palha).