Description
A rich and creamy Brazilian Coconut Shrimp Stew that combines succulent shrimp, aromatic spices, and coconut milk for a comforting and flavorful meal.
Ingredients
- 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 black pepper
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp red pepper flake
- ½ cup minced cilantro
- 15 oz can diced tomatoes
- 2 TBS tomato paste
- 1 cup full-fat coconut milk
- ¼ cup water
- 3 cups cooked brown rice
Instructions
- Toss shrimp with lemon juice and set aside to marinate.
- Sauté onion and bell pepper in a large skillet with olive oil until softened, about 10 minutes.
- Add garlic, black pepper, paprika, cumin, salt, and red pepper flake; sauté for an additional 1-2 minutes.
- Stir in cilantro, diced tomatoes, tomato paste, coconut milk, and enough water to reach your desired consistency. 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 cooked brown rice.
Notes
Taste and adjust seasoning throughout cooking. For a thicker stew, reduce the amount of water added.
