Brazilian Shrimp With Coconut Milk Camarão Com Leite De Coco Recipes

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BRAZILIAN SHRIMP STEW



Brazilian Shrimp Stew image

Categories     Shellfish     Tomato     Sauté     Stew     Coconut     Shrimp     Bell Pepper     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

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
1 tablespoon dendê (palm) oil*
Accompaniment: cooked white rice

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 WITH COCONUT MILK (CAMARãO COM LEITE DE COCO)



Brazilian Shrimp with Coconut Milk (Camarão com leite de coco) image

Number Of Ingredients 7

4 pounds cleaned medium shrimp
lemon juice
salt and pepper
2 tablespoons cooking oils
1 grated onion
1 pound tomato without skin or seeds
1 cup coconut milk

Steps:

  • Marinate shrimp with a little lemon juice and salt and pepper. Heat a large frying pan and add 2 tablespoons cooking oil. Add onion. Mash tomatoes without skin or seeds and add to the frying pan. Let simmer for 20 minutes. Add the shrimp to the mixture, cover and let simmer for 10 more minutes over low heat-do not use the lid so the extra water can evaporate. Add 1 cup coconut milk, a little at a time. Bring to a boil and serve over white rice.

Nutrition Facts : Nutritional Facts Serves

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