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Pork and Shrimp Sauté (Picardinho de Porco e Camarão)

Sometimes during the business of preparing pies and do ahead dishes for the holiday meal, we need to make something quick to eat. Serve with rice or pop some in a roll and make a sandwich. Either way, this will do the trick.

  • 1  pound medium shrimp, peeled, deveined, coarsely chopped, shells reserved
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup coarsely chopped peeled, seeded very ripe tomato
  • 2 garlic cloves, finely chopped
  • 1  tablespoon finely chopped chives
  • 1  pound pork  tenderloin cut into 1/2 inch cubes or slightly larger
  • 1  tablespoon finely chopped cilantro or parsley
  • 1  tablespoon coarse sea salt or to taste
  • 1/2 teaspoon ground white pepper
  • 4 large hard boiled eggs, shelled, coarsely chopped or cut in wedges
  • 1/2  cup pitted olives
  1.  In a small saucepan, combine the shrimp shells with 1 cup water.  Cover, bring to a boil, reduce the heat to medium and simmer for 15 minutes to extract the shrimp flavor.  Discard the shells and reserve the shrimp broth.
  2. Heat the olive oil in a large skillet over medium heat.  When the olive oil starts to shimmer, toss in the onions and fry them until they become lightly golden,  about 5 minutes.
  3. Add the tomatoes, garlic and chives. Stir and cover. Cook over medium-low heat for about 10 minutes just until the tomato is a bit mushy and married to the onions.
  4. Mix in the chopped pork and cilantro then cover and simmer in the onion-tomato base over medium-low heat for about 15 minutes. Stir in the shrimp and shrimp broth, salt and pepper to taste.  Simmer about 5 minutes more.
  5. Transfer to a platter and garnish with the chopped eggs and olives.
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