I'm a history junkie. Don't believe me, ask Saranna or Dhympna. I love finding weird historical facts and artifacts in odd places. That explains the following recipe.
I found it in a cookbook called "The New Cook Book" from 1955. It is a dark green covered ugly little thing written half in Porteguese and the other in English.
There are helpful household hints as well as recipes. I am going to share one of the "Brazilian Specialties" recipes in the book.
It is for Shrimps a Bahiana (Which I have no idea what it means but man is it yummy:
4 pounds of Shrimp
1 tablespoon fat (preferably oil)
1 chopped onion
6 small tomatoes
1/2 tablespoon flour
1/2 tablespoon butter
2 hot small peppers
Peel and clean the shrimps. Saute Onion, tomatoes, and parsely in fat, add shrimp and simmer. Melt butter and flour add 1 cup water and pour mixture over shrimps. Boil for a few mintues. This dish is even better when the milk of one coconut is added instead of water. If you like it hot, add the two hot small peppers. Serve with rice.