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@aubacortes: faz sentido?@fabioporchat ##fabioporchatcy

AubaCortes
AubaCortes
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Region: BR
Monday 05 October 2026 03:16:11 GMT
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Comments

hisoka84
Nilvan Pierre :
e facil falar isso sendo muito desses avanços foi graças a isso
2026-10-05 19:28:57
0
menotralha15
Vinícius :
tudo que ele falou e verdade
2026-10-05 18:14:28
0
brunosoares217
Brunno :
Sabia que é por religião tbm que muitas pessoas seguram para bater em você?kkk
2026-10-05 18:43:09
0
alexcesargalvao
Alexandre Cesar Galvão :
Sim
2026-10-05 18:12:52
0
prof.marcelolira
Marcelo Lira :
IMPEDE é diferente de IMPEDI… 🤦🏻‍♂️
2026-10-05 10:15:48
3
brunosouza84686
bruno :
confunde ética com religião zzzzz
2026-10-05 08:24:40
0
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Other Videos

Cajun Garlic Butter Shrimp & Corn 🔥🔥🔥Ingredients 1 1/2 lbs (680 g) large shrimp, peeled and deveined, tails on 4 ears of fresh corn, cut into 2 to 3 inch pieces 1/2 cup (115 g) unsalted butter 5 garlic cloves, minced 1 tablespoon Cajun seasoning 1 teaspoon smoked paprika 1/2 teaspoon Old Bay seasoning 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional) 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 cup seafood or chicken broth 1 tablespoon hot sauce (optional) 2 tablespoons fresh parsley, finely chopped Salt and freshly ground black pepper, to taste 🔥🔥🔥Instructions Bring a large pot of salted water to a boil, add the corn pieces, and cook for 5 to 7 minutes until tender. Drain well and set aside. Melt the butter with the olive oil in a large skillet over medium-low heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the Cajun seasoning, smoked paprika, Old Bay, onion powder, cayenne pepper, and hot sauce. Pour in the broth and lemon juice, then simmer for 3 to 4 minutes to create a rich, liquid Cajun garlic butter sauce. Add the shrimp to the skillet. Cook for 2 to 3 minutes per side until they turn bright pink, fully opaque, and are perfectly coated in the warm liquid butter. Add the cooked corn to the skillet and toss gently to coat everything completely in the savory sauce. Transfer the shrimp and corn to a serving tray. Pour any remaining liquid Cajun garlic butter over the top, sprinkle with fresh parsley, and serve warm in a handheld format. Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 4 people #CajunGarlicButterShrimpandCorn #recipelady1111 #fyp #followmeformore #saveforlater
Cajun Garlic Butter Shrimp & Corn 🔥🔥🔥Ingredients 1 1/2 lbs (680 g) large shrimp, peeled and deveined, tails on 4 ears of fresh corn, cut into 2 to 3 inch pieces 1/2 cup (115 g) unsalted butter 5 garlic cloves, minced 1 tablespoon Cajun seasoning 1 teaspoon smoked paprika 1/2 teaspoon Old Bay seasoning 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper (optional) 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 cup seafood or chicken broth 1 tablespoon hot sauce (optional) 2 tablespoons fresh parsley, finely chopped Salt and freshly ground black pepper, to taste 🔥🔥🔥Instructions Bring a large pot of salted water to a boil, add the corn pieces, and cook for 5 to 7 minutes until tender. Drain well and set aside. Melt the butter with the olive oil in a large skillet over medium-low heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the Cajun seasoning, smoked paprika, Old Bay, onion powder, cayenne pepper, and hot sauce. Pour in the broth and lemon juice, then simmer for 3 to 4 minutes to create a rich, liquid Cajun garlic butter sauce. Add the shrimp to the skillet. Cook for 2 to 3 minutes per side until they turn bright pink, fully opaque, and are perfectly coated in the warm liquid butter. Add the cooked corn to the skillet and toss gently to coat everything completely in the savory sauce. Transfer the shrimp and corn to a serving tray. Pour any remaining liquid Cajun garlic butter over the top, sprinkle with fresh parsley, and serve warm in a handheld format. Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 4 people #CajunGarlicButterShrimpandCorn #recipelady1111 #fyp #followmeformore #saveforlater
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