Sequência de camarão

One of the most traditional dishes served in Florianópolis is the Shrimp Sequence. There is a real abundance of this crustacean that leaves the fishing boats and goes directly to the restaurants.

It includes shrimp prepared in different ways: garlic and oil, breaded and puffed, as well as crab shells, grilled fish fillet in shrimp sauce and side dishes such as rice, fries, salad and mush. Some restaurants also offer oysters and seafood. And you can have the option of shelled or shelled shrimp, small, medium or large. Generally, a streak serves two people.

Was in Conceição Lagoon e Lagoon coast who invented the Shrimp Sequence, still at the time when shrimp were fished there. Unfortunately, today it is no longer allowed by water pollution. But the tradition continues and it is the region that best serves the specialty. But Campeche, Barra da Lagoa, Ribeirao da Ilha and other establishments that are close to or on the edge of the beaches also squander shrimp on the menu.

Curiosity: The sequence's origin dates back to the mid-XNUMXth century, when access to Lagoa da Conceição was still very precarious. But it was in this region that excellent cooks were found, who made the trip worthwhile. The main course was shrimp broth. To taste a typical broth, the wait could be long, sometimes it was even necessary to call the owner at his own house so he could cook. During the wait, prawns prepared more quickly and fished in the Lagoon were served. To breath and garlic and oil, for example. Then it was just a matter of putting everything together and creating the sequence.

Harmonization: Seafood, most of the time, calls for a white wine like Chardonnay or a Sauvignon Blanc, served between 6 and 8ºC. The acidity of the seafood and the fat with which the shrimp are prepared call for wines that are equally acidic and that break down the fat, giving a clean sensation in the mouth. But, as the restaurants that serve shrimp sequences are usually located on the beach, it is very likely that you will opt for a cold beer. In this case, you can use wheat beers or traditional Pilsner beers. Many restaurants offer artisanal cachaça as an after-course digestif.