This Christmas season, families across Brazil are gearing up for festive feasts, and one dish deemed indispensable is the beloved salpicão. Known for its refreshing flavors and versatility, salpicão recipes vary widely, incorporating everything from shrimp to chicken, and even leaving space for debate over ingredients like raisins.
On December 20, Canção Nova Notícias showcased budget-friendly tips for Christmas dinner, focusing on two classics: salpicão and rabanada. The segment offered insights on prepping these cherished dishes, making them accessible to viewers eager to enjoy traditional flavors without breaking the bank.
A standout recipe came from chef Elia Schramm, who runs Babbo Osteria, a celebrated trattoria in Rio de Janeiro. Schramm shared his shrimp salpicão recipe, which he considers a staple at holiday gatherings. "I've had Christmas with cod and without cod, but I think salpicão is something you just can't miss," he explained. With summer temperatures soaring to 40 degrees Celsius, the choice of dish aligns with the festive atmosphere. His rendition combines tender shrimp with seasonal ingredients to create a refreshing salad perfect for gatherings.
The shrimp salpicão requires simple yet flavorful components: 300 grams of cleaned shrimp, half a kilo of batata-baroa (a kind of sweet potato), 200 grams of edamame, and 100 grams of Japanese mayonnaise, among other ingredients. The preparation method is straightforward. First, cook the shrimp in vegetable broth until they turn pink and firm. Meanwhile, bake the batata-baroa whole, then chop it as soon as it's cool. The edamame is also boiled before mixing it with torn herbs like dill and cilantro, lemon juice, and the crispy onion garnish for texture. Schramm encourages cooks to buy or make their crispy onions, enriching the dish with crunch and flavor.
Meanwhile, JD1 Notícias offers another take on traditional salpicão, particularly favored by families from Mato Grosso do Sul. This recipe is more substantial, featuring 2 kilograms of shredded chicken breast, 700 grams of ham, and incorporates the divisive ingredient of raisins - to include or not? The traditional preparation includes combining shredded chicken with chopped olives, tomatoes, sweet corn, peas, and diced apples dressed with mayonnaise, producing a colorful dish brimming with flavors.
To address the ever-popular question about raisins' presence, the article playfully hints at family debates during holiday meals, appealing to readers' nostalgic memories of dinner table discussions. Chef Schramm's suggestion of preparing onion by soaking it with sugar to soften its taste is also echoed here, ensuring even the pickiest eaters will enjoy the meal. For serving, both recipes recommend chilling salpicão before presenting it, enhancing the refreshing experience perfectly suited for festive gatherings.
This Christmas Eve, gather your loved ones around the table and embrace these adaptations of salpicão, unifying family traditions with modern culinary creativity. From those opting for the seafood delight of shrimp to classic chicken variations, salpicão transcends mere food tradition—it's about bringing people together to celebrate the season.
