Monday, April 18, 2011
Brazilian shrimp stew
I got this recipe from my Gourmet Today cookbook. I was looking for something different to try and found this recipe for Brazilian shrimp stew. I don't know how authentically Brazilian it really is, but that is what it was called. The stew looked (and tasted) similar to a curry to me, but without as many spices. This dish was really easy to cook up and was really good. It was a bit on the spicy-hot side - not too spicy for us, but if you like your food on the milder side, I may recommend cutting down the amount of cayenne pepper. This dish will make enough to serve about four people. Below is my slightly modified version of the recipe.
Brazilian shrimp stew
1 lb medium to large shrimp, peeled and deveined
juice of 1 lemon
2 cloves garlic, minced
1 tablespoon coconut oil (or olive oil)
1 medium onion, finely chopped
1 bell pepper (color of your choice), finely chopped
1/2 teaspoon cayenne pepper
sea sea and fresh cracked black pepper, to taste
1 can (14-15 oz), diced or crushed tomatoes, with juices
1 can (15 oz), coconut milk, unsweetened
1-2 teaspoons sugar
3 tablespoons minced cilantro
2 cups cooked white rice, for serving
lemon wedges, for serving, optional
Place your shrimp in a bowl with the lemon juice, garlic, some salt and pepper. Toss to coat. Cover and refrigerate for about 20 minutes.
In a large skillet, warm the coconut oil over medium heat. When it is hot, add the onion and pepper and cook, stirring occasionally, until the onion is translucent. Add the cayenne pepper, some salt, and 1 tablespoon of cilantro (this is a good place to use finely chopped stems). Stir well and cook for about 1 minute.
Add the tomatoes to the pan and stir well. Bring to a boil and cook until the tomatoes thicken, stirring often. Add the coconut milk and stir well. Add the sugar (start with 1 teaspoon, just to balance out the acid of the tomatoes and the spice of the cayenne - taste and add another teaspoon, if desired). Bring to a boil and let cook for about 5 minutes, stirring often. Add the shrimp with the marinade. Stir and cook until they turn pink and are just cooked through (this will only take about 2-3 minutes and shrimp will overcook quickly). Turn off the heat, stir in the remaining cilantro, and serve immediately over white rice.
What was I cooking one year ago?: Shepherd's pie