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Baurú ao Prato com Tomate


This classic steakhouse appetizer of enormous poached shrimp with a tangy tomato-based sauce emerged in the late 19th and early 20th century, though oysters were the original shellfish of choice. During Prohibition in the 1920s, the dish was actually served in cocktail glasses, which weren’t otherwise being used.

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The best shrimp cocktail makers know these secrets: Keep the shrimp firm and full of flavor by adding a splash of lemon juice to the water when it’s boiling and drain but never rinse the shrimp after boiling.


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