Brazilian Shrimp Stew
"A great dish i have been hiding on that other place."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (251.7 g)
- Calories 79.8
- Total Fat - 3.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 5.8 mg
- Sodium - 18933.9 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 1.9 g
- Sugars - 6.3 g
- Protein - 2.8 g
- Calcium - 78 mg
- Iron - 0.6 mg
- Vitamin C - 52.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
Step 2
Puree tomatoes with juice in a blender til smooth.
Step 3
Cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
Step 4
Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
Step 5
Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
Step 6
Stir in palm oil and remaining cilantro. Season to taste.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh shrimp for this recipe.
- Be sure to use freshly squeezed lemon juice for the marinade.
- Substitute olive oil for the palm oil. This is a healthier option as olive oil is a monounsaturated fat, while palm oil is a saturated fat.
- Substitute fresh tomatoes for the canned tomatoes. This will give the dish a fresher, more vibrant flavor.
Vegetarian Variation Substitute 1 1/4 cups cooked black beans for the shrimp. Follow the same instructions as above.
Coconut Rice: This fluffy and fragrant coconut rice is the perfect accompaniment to the Brazilian Shrimp Stew. The creamy coconut flavor complements the stew, and the texture of the rice is a great contrast to the stew's stew-like consistency.
Grilled Asparagus: Grilled asparagus is a great side dish to serve with the Brazilian Shrimp Stew. The smoky flavor of the asparagus pairs nicely with the stew, and the crunchy texture provides a nice contrast to the stew's creamy texture.
FAQ
Q: What type of oil should I use?
A: You should use olive oil to cook the onion and bell pepper, and palm oil for the last step. If you don't have palm oil, you can leave it out.
Q: How long should I cook the onion and bell pepper?
A: The onion and bell pepper should be cooked for about 10 minutes, or until they are soft and lightly browned.
0 Reviews
You'll Also Love
Fun facts:
The Brazilian Shrimp Stew is a traditional dish from the state of Bahia, located in the northeast of Brazil. It is believed to have been created by African slaves and its flavors are inspired by African cuisine.
The Brazilian Shrimp Stew is a favorite of Brazilian singer and songwriter, Caetano Veloso. He is known for his love of Bahian cuisine and often sings about traditional dishes like this one.