Brazilian Shrimp Stew
Kristen Policy
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
- 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
- 1/8 cayenne
- 5 tablespoons coarsely chopped fresh cilantro
- 1 cup well-stirred canned unsweetened coconut milk
- Accompaniment: cooked white rice
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.
- 5
Serve over rice.
Source: Kristen Policy
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