Brazilian shrimp stew

I have always had the opinion that eating very spicy food regularly ends up killing all mild and delicate aromas – and I still think that one should not spoil his/her taste buds by eating only hot meals. Anyhow, with my children’s food preferences I’ve also got used to hotter flavors and now I could almost REALLY say: “the hotter, the better”.

Some time ago one of my daughters linked me this Brazilian shrimp stew recipe. We wanted to absolutely try it and we liked it so much that we now have made it several times. The original recipe can be found here.

The writer of the original recipe recommends using red palm oil because of the strong red colour it gives for the food, but you can use any vegetable oil as a substitute. Instead of coconut milk you can use cream. Coconut gives a nice, a bit exotic flavour, but not everyone likes the taste.

All of us in this family love garlic, so we always use more than what’s said in the recipes. And furthermore one family member hates the taste of coriander and because of that we have used thyme instead. To make this easy, we have used frozen shrimps and non roasted red peppers.

PORTION: 4-6 servings

TIME TO MAKE: 30 minutes

INGREDIENTS:

  • 300-200 gr frozen shrimps
  • ½ dl olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 dl red chili pepper, diced
  • ¼ dl finely chopped coriander or thyme
  • 3 dl can diced tomatoes w/ chili
  • 2 dl coconut milk or cream
  • 2 tablespoons of Sriracha hot sauce (or 3 tbl Sambal Oelek)
  • 2 tablespoons of fresh lime juice
  • salt and pepper to taste

Heat olive oil in a medium sized saucepan.

Peel and chop the onion. Cut chili peppers in small pieces. Peel garlic cloves.

Saute onions for several minutes until translucent, press in the garlic and add chili peppers and cook for a few minutes.

Add the can of diced tomatoes w/ chili, shrimps and cilantro (thyme) to the pan and simmer gently until the shrimp turns opaque

Pour in the coconut milk (or cream) and Sriracha sauce (or Sambal Oelek), and cook just until heated through – do not boil

Add lime juice and season with salt and pepper to taste.

Brazilian shrimp stew shrmps spicy food Brazilian cuisine

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