Brazilian Shrimp Stew
The Brazilian Shrimp Stew that we are making today is a creamy soup that is spicy and healthy
Yield: 4 people
Calories: 411kcal
Equipment
- No special equipment needed
Materials
- 1 lb large shrimp
- 2 garlic cloves minced
- Salt & Pepper to taste
- ¼ cup fresh lemon juice
- 1.5 tbsp olive oil
- 1 medium onion chopped
- 1 green pepper chopped
- ½ tsp cayenne
- 5 tbsp cilantro chopped
- 14 oz can crushed tomatoes
- 1 can Coconut milk
- 1 tbsp palm oil just leave it out if you don't have it.
Instructions
- Toss shrimp with garlic, salt and pepper, and lemon juice,
- Chill for 20 minutes marinating time.
- Cook onion and bell pepper in olive oil for about 8-10 mins.
- Add cayenne, cilantro, a little salt, cook stirring one minute.
- Add crushed tomatoes and simmer for about 15 minutes, until the mixture is thick.
- Stir in coconut milk and then bring to a boil,
- add shrimp mixture and cook 3 to 5 minutes until pink.
- Stir in Palm (dende) oil and remaining cilantro.
- Season to taste
Video
Nutrition
Serving: 389g | Calories: 411kcal | Carbohydrates: 12g | Protein: 36g | Fat: 25.3g | Saturated Fat: 11.2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 10g | Cholesterol: 274mg | Sodium: 628mg | Potassium: 758mg | Fiber: 2g | Sugar: 6g | Vitamin A: 261IU | Vitamin C: 55mg | Calcium: 148mg | Iron: 2.6mg