Active Time: 25 mins | Total Time: 45 mins | Servings: 6
A flavorful, creamy soup with a hint of heat packed with tender shrimp. This Brazilian Shrimp Stew is a healthy stew with inciting flavors and texture. This soup is excellent all year round! Incredibly easy to throw together and ready in less than an hour. Experience Bahia Beach with every sip of this comforting Brazilian shrimp stew.
1 1/2 tbsp olive oil
1 1/4 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
2 garlic cloves, minced
1/4 c. fresh lemon juice
1 medium onion, finely chopped
1 (14- to 15-ounces) can of diced tomatoes including juice
1 green bell pepper, finely chopped
1 tbsp dendê (palm) oil
1 c. well-stirred canned unsweetened coconut milk
1/2 tsp cayenne
5 tbsp coarsely chopped fresh cilantro
1/4 tsp black pepper
1 1/2 tsp salt
cooked white rice
How to make Brazilian Shrimp Stew
Step 1: Coat the shrimp in black pepper, 1/2 tsp salt, garlic, and lemon juice. Let the shrimp marinate and chill for 20 minutes, covered.
Step 2: In a blender, puree the tomatoes and juice until smooth.
Step 3: In a 12-inch heavy skillet, heat the olive oil. Then, add the onion and bell peppers. Saute for about 8 to 10 minutes over moderately low heat until tender. Add the cayenne along with 1 tbsp cilantro and the rest of the salt. Continue to cook for another minute, stirring. Pour in the tomato puree and let it simmer for about 15 minutes, stirring, until the mixture is very thick. Next, add the coconut milk. Stir and bring everything to a boil. Toss in the shrimp mixture and cook for additional 3 to 5 minutes, stirring, until the shrimp are just cooked through.
Step 4: Now, whisk in the dendê oil and the rest of the 4 tbsp cilantro. To taste, season with salt and pepper.
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