Brazilian Shrimp With Coconut Milk Camarão Com Leite De Coco Recipes

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 WITH COCONUT MILK (CAMARãO COM LEITE DE COCO)

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.