Happy February: Love is blooming and so is Chef Isa Souza’s delectable dishes filled with freshness and ease to do at home. Whether you’re treating yourself or someone else to a Valentine food fair, choose to find splendor in experimenting with some Brazilian spice.
Shrimp Cocktail in Avocado Salsa
½ pound of clean and peeled large shrimp [with tail]
1 bouquet of greens
1 clove of garlic
1 cup of sour cream
¼ teaspoon chili
2 tablespoons of lemon juice
1 cup of hearts of palm
Extra virgin olive oil
Salt and pepper to taste
In a bowl, prepare the shrimp with a little salt and pepper. Grate the zest of a lemon and add some olive oil. Place in the refrigerator until the avocado cream is ready. For the cream, in a hot pan add a little olive oil, chopped chives and garlic. Keep the heat low so it does not burn. Cook onion until browned with a caramelized texture. Add some grated salt and pepper. In a blender, add the onions, avocado, sour cream, chili, lemon juice and herbs. Mix well until smooth. Place in a bowl and keep it refrigerated until cooled. Cut the hearts of palm in slices. Serve in a glass with the green portion of the chopped spring onions, hearts of palm and fill it with shrimp. Serve cold.
Champagne Rosé Cocktail with Strawberries and Mint
1 bottle of champagne rosé
1 cup of frozen strawberries
1 bunch fresh mint
In a blender, add 2 cups of champagne, strawberries and two leaves of fresh mint. Mix together and serve immediately.
Photo by Dream 79