Brazillian Food

1. Make shrimp broth. Fill medium saucepan with 1 1/2 cups water. Remove heads from shrimps, peel them, and place shrimp heads and peels in pan. Devein the shrimps and reserve. Add the cloves peppercorns and bay leaves to the saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Let cool. Strain through fine sieve, reserve.

2. Make the white sauce.Put the whole milk in a medium saucepan. Off heat and while still cold, stir in the cornstarch to dissolve. Place over medium heat, add the oil and cream, and cook, stirring until smooth and thickened.

3. Prepare the shrimps. Heat the butter in a large heavy frying pan. Add the garlic, onion and reserved shrimp and stir-fry lightly for one minute. Add the cachaca to tequila and flame. Let flames extinguish. Add the shrimp broth, the white sauce, the cream, and the tomato paste. Stir well to mix, then add the mushrooms. Add salt and pepper, taste for seasoning. Let cook over medium heat for five minutes. Remove the shrimps from the sauce, place on a serving platter and cover with 1/2 of the sauce from the frying pan. Cover and keep warm. Add the cooked rice to the remaining 1/2 of the sauce in the frying pan and heat, stirring constantly, for two minutes. Put the rice in a serving bowl, and sprinkle the top with the cashew nuts. Serve immediately with the shrimp.