Pork and Shrimp Sauté

The dish of a Pork and Shrimp Sauté (picardinho de porco e camarao) can be a blessing. Sometimes during the business of preparing pies and do ahead dishes for the holiday meal, we need to make something satisfying to eat. Serve this 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.