Description
A flavorful and comforting Brazilian coconut shrimp stew made with fresh ingredients and spices, served over brown rice.
Ingredients
- 1 lb shrimp, shelled and deveined
- 2 tablespoons lemon juice
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup minced cilantro
- 15 oz can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup full-fat coconut milk
- ¼ cup water
- 3 cups cooked brown rice
Instructions
- Toss the shrimp with lemon juice and set it aside to marinate.
- Heat olive oil in a large skillet. Sauté the diced onion and green bell pepper for about 10 minutes until softened.
- Add in the minced garlic, black pepper, paprika, cumin, salt, and red pepper flakes. Sauté for an additional 1-2 minutes until fragrant.
- Stir in the minced cilantro, diced tomatoes, tomato paste, coconut milk, and enough water to reach your desired consistency. Bring the mixture to a boil, then reduce the heat to a simmer for 20 minutes.
- Mix in the marinated shrimp, cooking for an additional 2 minutes or until the shrimp becomes opaque.
- Serve this delightful stew over a generous scoop of cooked brown rice.
Notes
For extra flavor, consider adding more lemon or lime juice before serving. Garnish with fresh cilantro and lime wedges.