The RV Chronicles — Playing the shell game at the ‘Jimmy Rockford’ (Recipe: Brazilian style Shrimp Stew)

I managed to make it to our fourth child before I had to take the reins and become an insurance negotiator, symptom translator and prescription picker-upper. Boy howdy!

Yes, the boy was sick this week.

‘Good morning. I have a sick child and would like to make an appointment,’ I said to the lady on the other end of the phone. ‘He’ll be a new patient.’

‘We can get him in at 10, and you’ll need to bring all of your insurance information and his shot records,’ she responded, following a brief and unsuccessful interrogation about his symptoms and my plans to pay the bill.

My wife left me with our insurance card, but I knew nothing about shot records. Either way, I had a puny child on my hands and planned to employ my negotiating skills in person.

‘Ma’am, isn’t there a system we’re all in?’ I asked the lady at the front desk. ‘Can’t you just pull up his name and everything will just pop up on the screen?’

‘Sir, his birthday is not matching up with your insurance ID number,’ she said. ‘So, nothing’s coming up.’

The other parents in the waiting room were staring at this point. Even their children looked — and coughed — toward me during my state of confusion and growing frustration. They continued as I walked to the corner of the waiting room and phoned my wife.

‘Oops. Looks like he was born a year earlier than I thought,’ I told the lady. ‘I’m a bad father … What can I say?’

Three acts of Congress and a couple of peace treaties later, the boy and I found ourselves in a patient room with a nurse.

‘So, why are we here today?’ the nurse asked, after charting the boy’s weight.

‘Well, he’s sick,’ I responded. ‘Where does it hurt son?’

The boy began to describe in detail the pain in his throat, and proceeded to explain how his mom took his temperature earlier in the morning and told him he was burning up. As she noted something on her clipboard, the nurse looked at me and asked how long he’d had the symptoms. Not knowing for sure, I looked at the boy.

‘A long time,’ he said.

While I wish that none of my children are ever ill again, I just hope that if they do get sickly — for the sake of their own health — they do it when mom’s home.

—30—

Wednesdays are my favorite days for reading newspapers, if only because that’s when most food sections are published. I came across a syndicated article some weeks ago — undoubtedly tied to the Olympic Games — that featured a Brazilian casserole of shrimp and hearts of palm, a creation of Christopher Idone in his cookbook Brazil: A Cook’s Tour.

Idone’s recipe is just a little bland for my taste buds, so I went to work. My version uses mostly the same ingredients (in different measurements) and adds only some lemon zest. It’s bright, yet warming, and has already become one of my wife’s favorite meals. Not to mention, it’s healthy.

Is it what they’re eating in São Paulo? Hell if I know, but they darn well should be.

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Brazilian style Shrimp Stew

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Brazilian style Shrimp Stew — Bright. Warming. Healthy. Delicious.

 

5.0 from 3 reviews
Brazilian style Shrimp Stew
 
Brazilian style Shrimp Stew — Bright. Warming. Healthy. Delicious.
Author:
Recipe type: Main
Cuisine: Brazilian
Serves: 5
Ingredients
  • 1½ lbs – Jumbo Shrimp (16-20 count), deveined and peeled entirely
  • 1 – 28 oz can crushed tomatoes w/ puree
  • 1 – Small onion, chopped
  • 2 cups – Vegetable or chicken broth
  • 1 can (14 oz) – Hearts of palm, drained and cut into 1-inch chunks
  • ¾ cup – Chopped sweet red pepper (seeded and cored)
  • ½ cup – Chopped scallions, divided
  • ½ cup – Chopped Italian (flat leaf) parsley
  • ¼ cup – Extra virgin olive oil
  • 3 – Garlic cloves, minced
  • 2 TB – All-purpose flour
  • 2 TB – Chopped cilantro
  • 2 tsp – Freshly ground black pepper
  • Zest from one lemon
  • Salt, to taste
Instructions
  1. In a large pot or Dutch oven, heat olive oil to medium-high.
  2. Add onion, sweet peppers and garlic; sauté until slightly softened, about 2 minutes.
  3. Add flour; cook for another 2 minutes, stirring regularly.
  4. Add crushed tomatoes, broth, half of scallions, black pepper and lemon zest; bring to a simmer, stirring regularly.
  5. Simmer until vegetables are soft and liquid is reduced slightly, about 10 minutes.
  6. Add hearts of palm, parsley, cilantro, remaining scallions and shrimp; stir to combine.
  7. Bring back to a simmer, then turn off heat and cover for 5 minutes.
  8. Season as desired with salt; serve over steamed rice, potatoes or smashed cannellini beans (pictured).

 

Comments

  1. Really hope your kiddo is feeling better… This gorgeous Brazilian Shrimp Stew should fix him right up! I’m looking forward to trying it soon!

    • adamjholland says:

      Thanks, Michele. He’s on the mend, but he wouldn’t eat this for all the tea in China. I’ve been serving him Taco Bell and Subway instead. ;-)

  2. Hope the kiddo is getting better! I always get my husband’s birth year wrong too making him 2 years older and he’s not too happy about it as we’re senior enough as it is! I have a recipe for what is also called Brazilian Shrimp stew that we love, however I use a can of original Rotel tomatoes, lime zest, and no hearts of palm. it’s good and spicy! Now I want it for dinner!

    • adamjholland says:

      Thanks for your sentiments, Connie. Your recipe sounds good. We occasionally have something similar, but we use chicken and started tossing in a few black beans a few years back. Great over rice!

  3. YUM! Shrimp Stew? Sounds like a South American version of Shrimp Gumbo and so I am up for that!

    My husband is the project manager for our state’s new program through the dept of health that will link up all counties for shot records……….it will be so wonderful when it is finally complete here. I’m glad to know that if you have the correct information, you can get those immunization records to come up wherever you go! :) Hope the boy is feeling better!

    • adamjholland says:

      Come to think of it, Kelli, it really does seem like a South American gumbo. — Texas has a registry (it’s optional), but Dad has to provide the correct birth date in order for the records to pop up on the screen. ;-)

  4. Gosh Darn It – I hate the beginning of cold/flu season. But on the other hand love the beginning of Fall foods. This stew sounds great. I’ve never ever ever ever seen a soup/stew recipe with hearts of palm.

  5. Kathryn @ anotherfoodieblogger says:

    Well I hope the kiddo has healed up quickly after getting some antibiotics! This is the second hearts of palm recipe I’ve seen in the past couple of days that has me drooling, Adam! Tomorrow I go in for surgery to fix a broken finger I got at the coast camping in a stupid boat launch accident, but hopefully won’t slow down my cooking too much. I’m living up to my middle name Grace’s namesake again! Lord knows how I survived almost 1000 skydives. There IS such a thing as miracles. ;) I’ve printed the recipe, as hubby and I LOVE shrimp! xo

  6. I do not miss the kids getting sick! I don’t even like it when they call home if they are! Thanks goodness they are adults now! But I always feel their pain! And this stew. I make one similar but I love the addition oh hearts of palm and all that pepper. Better try your version next.

  7. Your tales always bring a smile to my face but I certainly hope The Boy is well-recovered at this point. Great looking post!

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