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Halibut with Shrimp Sauce and Catupiry



Catupiry is the most traditional creamy cheese from Brazil and it is somewhat hard to find in the US. Mascarpone is a great replacement in case you cannot find it. The name Catupiry means “excellent” in the native Tupi-Guarani language. Excellent is the perfect word to describe this recipe!

Serves 4


  • 1 pound jumbo shrimp
  • 4 cups whole milk
  • 1 medium onion, quartered
  • 2 garlic cloves, roughly chopped
  • 2 rosemary sprigs
  • Salt and freshly ground black pepper
  • ½ cup dry white wine
  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 4 halibut fillets (16 oz)
  • 2 tablespoons canola oil
  • ¾ cup Catupiry cheese*
  • Chives, for garnishing


Clean the shrimp and save the shells. Set the cleaned shrimp aside.

In a large sauce pan, add the milk, shrimp shells, onion, garlic, and rosemary and bring to a boil; reduce heat and cook partially covered for about 20 minutes. Turn off the heat and add the wine and season with salt and pepper. Strain it and save only the broth.

Heat 2 tablespoons of butter in a large sauce pan and sprinkle with the flour, always stirring. Slowly add the broth, whisking it vigorously until it thickens. Add one more tablespoon flour dissolved in ¼ cup milk if you prefer a thicker sauce. Set aside.

Heat the remaining butter in a large skillet and cook the shrimp until it turns pink, 2 minutes. Add the shrimp and any juices from the skillet to the white sauce. Set aside.

Preheat oven to 425 degrees F. Place the halibut on a baking pan; season with salt and pepper and drizzle with canola oil, making sure all fillets are well-coated so they do not stick to the pan. Bake it for 8 to 10 minutes or until fish flakes easily with a fork. Remove from oven and cover with shrimp sauce. Arrange about one tablespoon of Catupiry cheese on top of each shrimp.

Set oven to broil and place baking pan about 6 inches away from heat. Broil until cheese turns golden and starts to melt; about 2 or 3 minutes. Remove from oven, garnish with chives and serve it immediately with a side of jasmine rice and a glass of Chardonnay.


*Catupiry is a traditional and very popular creamy cheese from Brazil. The flavor is bolder and nuttier if compared to the regular cream cheese from the United States. Catupiry is somewhat hard to find in the US, so mascarpone is a great replacement that can be easily found in any major grocery store. The name Catupiry means “excellent” in the native Tupi-Guarani language.


Nutrition Facts:

4 Servings

Amount Per Serving
Calories 708.6
Total Fat 49.2 g
Cholesterol 137.0 mg
Sodium 219.4 mg
Potassium 727.5 mg
Total Carbohydrate 15.7 g
Dietary Fiber 0.4 g
Sugars 11.4 g
Protein 47.2 g


Catupiry gives a creamier texture to this dish.


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