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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 315.3
  • Total Fat: 11.0 g
  • Cholesterol: 205.8 mg
  • Sodium: 1,628.1 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 7.4 g
  • Protein: 28.2 g

View full nutritional breakdown of Brazilian Shrimp Stew calories by ingredient
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Brazilian Shrimp Stew

Submitted by: FRUITBOT

Introduction

It's probably not diet food, but I needed to know how many calories are in it because I make it for company sometimes. It's worth saving up some calories for, it's really good. It's probably not diet food, but I needed to know how many calories are in it because I make it for company sometimes. It's worth saving up some calories for, it's really good.
Number of Servings: 7

Ingredients


    2 lbs Kirkland Shrimp, Raw
    3 tsp Salt
    1/2 tsp. Pepper, black
    4 cloves Garlic
    1/2 Lemon Juice
    28 oz can Red Pack crushed tomatoes
    2 medium (2-1/2" dia) Onions, raw, finely chopped
    2 Peppers, sweet, red, raw, chopped fine
    1 tbsp Olive Oil
    1 tsp Pepper, red or cayenne
    7 T coarsely chopped cilantro
    1 can Coconut Milk (JFC)
    1 Tbsp. Carotino oil (red palm and canola)
    2 C Forbidden/Black rice - cooked

Directions

2 cup servings, makes 7. This includes roughly 1/3 cup rice.

First, shell your shrimp and throw in a bowl with 1tsp. salt, garlic, pepper and lemon juice. Get you rice going on the stove or rice cooker.

Finely chop the onion and throw into a big skillet with oil medium high heat. Add the finely chopped red bell pepper. Cook until onion is translucent. Add cayenne, half the cilantro, and salt. Stir for 1 minute. Add tomatoes and simmer briskly until mixture is very thick, about 15 minutes. Add coconut milk and bring to a boil, then add shrimp mixture. Stir and cook until shrimp are just cooked through, about 3-5 minutes.
Add dende' oil and maining cilantro. Salt and pepper to taste.

Number of Servings: 7

Recipe submitted by SparkPeople user FRUITBOT.






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