Recipe: Brazilian Shrimp Stew

Ingredients:

1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined

1/4 teaspoon black pepper

1 1/2 teaspoons salt

2 garlic cloves, minced

1/4 cup fresh lemon juice

1 (14- to 15-oz) can diced tomatoes including juice

1 medium onion, finely chopped

1 green bell pepper, finely chopped

1 1/2 tablespoons olive oil

1/2 teaspoon cayenne

5 tablespoons coarsely chopped fresh cilantro

1 cup well-stirred canned unsweetened coconut milk

Directions:

1. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.

2. Purée tomatoes with juice in a blender until smooth.

3. Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

4. Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

Recipe inspiration found HERE.

Follow us on Twitter @FlairHuxtable, Instagram @Flair.Huxtable and @HomeBrewedLove, and Facebook at @Flair Huxtable! Then buy Lo’s first book, “The Semester,” HERE!