COOKING ON DEADLINE: a Brazilian casserole for the Olympics
Brazil's combination of Indian, African and European (mainly Portuguese) cultures is visible in the ingredients, techniques and dishes of the country.
Two of the most appealing foods ever are nestled together in a tomato-tinged, brothy, one-pot dish, fragrant with scallions, cilantro and parsley.
1/4 cup extra-virgin olive oil
2 pounds extra-large or jumbo shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
Adjust the heat so the tomatoes keep at a simmer, and cook for another 10 minutes, partially covered, stirring occasionally, until the tomatoes are soft and soupy.
Add the shrimp and hearts of palm to the pot with the tomato broth mixture, season with salt and pepper and stir.
Nutrition information per serving: 362 calories; 80 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 143 mg cholesterol; 1012 mg sodium; 47 g carbohydrate; 4 g fiber; 5 g sugar; 22 g protein.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook."