ACTIVE TIME: 25 mins | TOTAL TIME: 45 mins | YIELD: Makes 6 servings
A very authentic and easy dish to make. This Brazilian Shrimp Stew is so good, super flavorful, and versatile. If you want a bit of green, add in some spinach. Or for a little kick, add in Bahianna spice mix or smoked red chile. Then, serve over cooked rice.
INGREDIENTS
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1 1/4 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
1/4 tsp black pepper
1 1/2 tsp salt
2 garlic cloves, minced
1/4 c. fresh lemon juice
1 (14- to 15 ounces) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tbsp olive oil
1/2 tsp cayenne
5 tbsp coarsely chopped fresh cilantro
1 c. well-stirred canned unsweetened coconut milk
1 tbsp dendê (palm) oil
Accompaniment: cooked white rice
How to make Brazilian Shrimp Stew
Step 1: Coat the shrimp in black pepper, half a tsp salt, garlic, and lemon juice marinate. Cover and chill for at least 20 minutes.
Step 2: In a blender, puree the tomato with the juice until smooth.
Step 3: In a 12-inch heavy skillet with olive oil, cook the onion and bell pepper over moderately low heat for about 8 minutes, stirring until soft.
Step 4: Into the skillet, add the cayenne, a tbsp cilantro, and the rest of the tsp salt. Continue to cook for a minute more. Add in the tomato puree and allow it to briskly simmer for about 15 minutes, stirring until the mixture is very thick. Now, stir in the coconut milk, bring it to a boil, then add in the shrimp. Cook for 3 to 5 minutes further, stirring until the shrimp is just cooked through.
Step 5: Add in the dendê oil and the rest of the 4 tbsp cilantro. Stir and season with salt and pepper.
Ingredients
- 1 1/4 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
- 1/4 tsp black pepper
- 1 1/2 tsp salt
- 2 garlic cloves, minced
- 1/4 c. fresh lemon juice
- 1 (14- to 15 ounces) can diced tomatoes including juice
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 1/2 tbsp olive oil
- 1/2 tsp cayenne
- 5 tbsp coarsely chopped fresh cilantro
- 1 c. well-stirred canned unsweetened coconut milk
- 1 tbsp dendê (palm) oil
- Accompaniment: cooked white rice
Instructions
Step 1: Coat the shrimp in black pepper, half a tsp salt, garlic, and lemon juice marinate. Cover and chill for at least 20 minutes.
Step 2: In a blender, puree the tomato with the juice until smooth.
Step 3: In a 12-inch heavy skillet with olive oil, cook the onion and bell pepper over moderately low heat for about 8 minutes, stirring until soft.
Step 4: Into the skillet, add the cayenne, a tbsp cilantro, and the rest of the tsp salt. Continue to cook for a minute more. Add in the tomato puree and allow it to briskly simmer for about 15 minutes, stirring until the mixture is very thick. Now, stir in the coconut milk, bring it to a boil, then add in the shrimp. Cook for 3 to 5 minutes further, stirring until the shrimp is just cooked through.
Step 5: Add in the dendê oil and the rest of the 4 tbsp cilantro. Stir and season with salt and pepper.
