Brazilian Shrimp Stew (Moqueca De Camaroes)1 min read
Brazilian Shrimp Stew (Moqueca De Camaroes)
This delicious Brazilian shrimp stew is the perfect dish to dig into while watching this summer’s Olympics in Rio. Protein packed from the shrimp, and also paleo and gluten free, this recipe is healthy enough for an Olympian! It’s also quick and easy to prepare, making it perfect for entertaining, and for a simple weeknight meal. Fresh lime juice adds a zesty kick, and also provides a boost of potassium and vitamin C, and aids digestion.
- ¼ cup olive oil
- 1 onion, diced
- 2 cloves garlic (more or less to taste), minced
- 1 whole red bell pepper, de-seeded and diced
- 1 cup chopped tomatoes
- 1-pound raw shrimp, peeled and deveined
- 1 cup plain coconut milk (unsweetened)
- ¼ cup fresh cilantro, minced, plus more to serve
- 2-3 tablespoons lime juice, to taste
- Salt, pepper, and red pepper flakes, to taste
- Rice, quinoa, or your favorite grain, to serve
- In a large sauté pan, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté for 3-4 minutes, until the onions soften and begin to caramelize.
- Add the tomatoes, shrimp, and coconut milk, and stir to combine. Allow this to simmer for 3-4 minutes, until the shrimp are firm and pink, and the sauce is slightly thickened.
- Add the cilantro, and season to taste with salt, pepper, lime, and red pepper flakes.
- Serve over your grain of choice, and garnish with cilantro. Enjoy!