If you had the chance to play Iron Chef and had a mystery basket of ingredients in front of you… what would you do with tapioca flour, shrimp, and fresh leaves and vegetables? Well, I went for native Indian and African-influenced shrimp tapioca crepes (or as we’d say in Portuguese, tapioca com camarão no dendê). 🙂
If you have never tried your hand at making tapioca crepes/tacos, I suggest that you don’t think twice. I am not kidding, all you have to do is mix together tapioca flour, water, and salt… and then sift the mixture over a heated non-stick skillet. In less than one minute, you have a tapioca crepe ready to fill with whatever filling you wish.
If you feel like it, you can also play around with the flour… like my daughter did! 🙂
In my case, I took the large shrimp that I had around, sautéed in oil and garlic, seasoned, and then sprinkled with lime juice and a drizzle of palm oil.
To complete the dish, I filled the tapioca crepes with mixed leaves and shredded purple cabbage, cherry tomatoes, herbs… and the sautéed shrimp, creating a complete, quick, and gluten-free dish.
Although popular in the entire country, tapioca crepes are a traditional dish from the Northeastern region of Brazil with native Indian origins. They are commonly served for breakfast, afternoon snacks, or as a dessert, depending on the filling. Since our shrimp tapioca crepes are a complete meal, they can be served for lunch or dinner. The filling I chose is more of a contemporary take on one of my favorite Afro-Brazilian Bahian dishes. These crepes are best accompanied by lime wedges and your favorite beer or soda.
Yes, our shrimp tapioca crepes are a healthy dish, but are not quite low-cal. When I have them, I think: “Just eat and be happy!” And I say the same to you…
… and hopefully you’ll enjoy these shrimp tapioca crepes as much as I did, without feeling guilty! 😉