Traditional Brazilian Appetizer to bring exquisite recipes to your fine dining table for special ocacsions.

Ingredients

400 gr pistol shrimp

1 glass (s) coconut milk

as needed breadcrumbs

as needed chopped parsley (s)

2 tooth (s) of crushed garlic (s)

2 tablespoon (s) (soup) of oil

2 unit (s) hit tomato (s)

1 tablespoon (s) (tsp) red pepper sauce

1 tablespoon (s) (soup) of grated parmesan (s)

as needed salt

12 unit (s) Scallop

Preparation

Heat the oil and saute the onion and squeezed garlic.

Then add the beaten tomatoes and cook for about 5 minutes and add the coconut milk shrimp, salt, pepper, parsley picadae 1 spoon (soup) of breadcrumbs.

Stir constantly until thickened.

Take the cones of scallops brush with olive oil and stuff.

Sprinkle with breadcrumbs and grated cheese.

Bake, gratin.

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About Me

In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.

Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.

Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.

Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.

Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.

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