Brazilian Shrimp Stew
1 1/2 lbs raw shrimp, peeled & deveined
1/4 cup olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
14 ounces diced tomatoes and green chilies
1 cup coconut milk (or whole cream if you don’t want it as sweet)
2 tablespoons sriracha sauce 2 tablespoons fresh lime juice salt and pepper
Directions:
1 Heat olive oil in a medium saucepan.
2 Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
3 Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
4 Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil.
5 Add lime juice and season with salt and pepper to taste.
6 Serve hot, garnished with fresh cilantro.
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