Brazilian Coconut Shrimp Stew
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Brazilian
Serves: 4 servings
- 1 lb shrimp, shelled and deveined
- 2 TBS lemon juice
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 TBS olive oil
- 3 garlic cloves, minced
- ½ tsp each: black pepper, paprika, cumin and salt
- ¼ tsp red pepper flake
- ½ cup minced cilantro
- 15 oz can diced tomatoes (use fresh if they are in season!)
- 2 TBS tomato paste
- 1 cup full fat coconut milk
- ¼ cup water (more or less to thin)
- 3 cup cooked brown rice
- Toss shrimp with lemon juice and set aside to marinade.
- Saute onion and bell pepper in a large skillet with the olive oil until softened to your liking. I usually go for about 10 minutes.
- Add garlic, black pepper, paprika, cumin, salt and red pepper flake and let saute for another 1-2 minutes.
- Stir in cilantro, diced tomatoes, tomato paste, coconut milk and enough water to thin to your liking. Bring to a boil and simmer for 20 minutes.
- Mix in the shrimp with the lemon juice and cook for 2 minutes, or until the shrimp are opaque.
- Serve over rice.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/brazilian-coconut-shrimp-stew/
3.5.3251