BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)
Celebrate RIO Olympics 2016 with this fabulous Dish!
1½ lbs raw shrimp, peeled & deveined
¼ cup of Vrisi36 olive oil
¼ cup onion, diced
2 cloves garlic, minced
¼ cup roasted red pepper, diced
¼ cup fresh cilantro, chopped
(1) 14 oz boxed / canned or fresh diced tomatoes w/ chili’s (canned)
1 3/4 cup coconut milk
2 Tbsp Sriracha hot sauce
2 Tbsp fresh lime juice
salt and pepper to taste
- Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce, cook until heated but not boiling. Add lime juice and season with salt and pepper to taste.
- Garnish with Cilantro. Serve over Brazilian Rice if Carbs are OK for this entree. Serve without Rice for Low Carb.