Brazilian Prawn Coconut Stew Recipes

BRAZILIAN PRAWN & COCONUT STEW

Steps:

• Bring a pan of water to boil and cook the rice following pack instructions.
• Meanwhile, heat the oil in a large frying pan, add the onion, garlic and chillies, and cook for 10 mins on a low heat until soft. Add the coconut milk and bubble for another 4 mins.
• Add the tomatoes and beans, and cook for 5 mins until the tomatoes start to collapse. Add the prawns and cook for 3 mins until pink and cooked through.
• Stir in the lime juice, sprinkle over the coriander and nuts, and serve with the rice.

BAHIA-STYLE MOQUECA PRAWN STEW

Steps:

• Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
• Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
• Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

CHEF JOHN'S BRAZILIAN FISH STEW

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
• Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

BRAZILIAN SHRIMP STEW

Steps:

• Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
• Puree tomatoes with juice in a blender til smooth.
• cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
• Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
• Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
• Stir in dende oil and remaining cilantro. Season to taste.

BRAZILIAN SEAFOOD STEW

Steps:

• Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
• Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.

BRAZILIAN FISH STEW WITH COCONUT CREAM

Steps:

• Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
• Add the water, fish, and shrimp.
• Simmer for 15 minutes or until done.
• Remove skin and bones, break up fish and shrimps, and strain broth.
• Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
• Add the fish broth and salt to taste.
• Bring to a boil, and add manioc to make a fairly thick mush.
• Cook for 30 minutes, stirring frequently.
• Add fish, shrimp and 2 tablespoons oil.
• Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
• Serve stew with a"slice" or spoon of the coconut cream pudding.

BRAZILIAN SHRIMP STEW

Steps:

• Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
• Purée tomatoes with juice in a blender until smooth.
• 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.
• Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
• Available at Brazilian and West African markets and Kalustyan's (800-352-3451).

BRAZILIAN SHRIMP STEW

Steps:

• Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
• Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
• Serve stew with cooked jasmine rice.