Brazilian Shrimp Stew
Inspired by traditional Brazilian cuisine, this fast, easy recipe is made by simmering shrimp in coconut milk flavored with red pepper, tomato, scallions, cilantro and lime.
peeled and deveined, tails left on
small red bell pepper
cut into 1/2-inch dice
peeled, seeded and diced
Salt and freshly ground black pepper
unsweetened coconut milk
14 ounce can
freshly squeezed lime juice
3 to 4
Steamed white rice
Heat the olive oil in a pan over medium heat. Add the onion and sauté until slightly softened, 2 to 3 minutes.
Add the bell pepper and continue cooking until tender, 3 to 4 minutes more. Add the garlic and sauté until fragrant, 1 minute. Add the tomato, combine well and season to taste with salt and pepper.
Stir in the coconut milk, add a pinch of cayenne and bring the mixture to a rapid simmer. Add the shrimp and cook until they turn pink and opaque, 2 to 3 minutes.
Stir in the lime juice, taste and adjust the seasoning as needed. Add the scallions and continue cooking for 1 minute.
Remove from the heat and stir in the cilantro.
To serve, plate individual servings of rice, top with shrimp and spoon sauce over the top.