Brazilian Shrimp and Coconut Stew
A bright coconut-tomato stew with shrimp stirred in at the last second so they stay snappy, never rubbery.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Ingredients
For 4 servings
- shrimp20 oz
- white rice2 cup
- coconut milk2 cup
- bell pepper2 piece
- tomato1¼ piece
- yellow onion¾ piece
- corn1 cup
- lime1 piece
- fresh cilantro12 sprig
- garlic4 clove
- paprika2 tsp
- olive oil2 tbsp
- salt1 tsp
You'll need
pot · skillet
Method
Cook rice according to package directions.
15 min · boil
Soften onion, pepper, and garlic in oil, 5 minutes.
6 min · saute
Add paprika and tomato, cook 3 minutes until the tomato breaks down.
4 min · saute
Pour in coconut milk and corn. Simmer 4 minutes to thicken.
5 min · simmer
Slide shrimp in and cook just 3 minutes until pink. Do not overcook.
3 min · simmer
Kill the heat, add lime juice and cilantro, taste for salt.
2 min · rest
Serving suggestion
Spoon it over the rice rather than mixing — the contrast is the point.