Moqueca de Camarao (shrimp stew)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/3 pound large shrimp, peeled and deveinedjuice of one lemon (about 1/4 cup)1/4 teaspoon black pepper1 teaspoon salt2 garlic cloves, finely chopped1 can diced tomatoes, including juice (I like Muir Glen fire-roasted)1 medium onion, finely chopped1 red bell pepper, finely chopped1 1/2 tablespoons olive oil1/2 teaspoon cayenne1/4 cup (packed) finely chopped fresh cilantro1 cup canned unsweetened coconut milk (stirred)OPTIONAL: 1 tablespoon dende (red palm) oil---I have yet to find this!
Mix together black pepper, lemon juice, 1/2 teaspoon salt, and garlic. Add shrimp, toss, and marinate for 20-30 minutes in refrigerator.
Cook onion and red bell pepper in olive oil in skillet over medium-low heat until soft, about 8 minutes.
Add cayenne, cilantro, remaining half teaspoon of salt, canned tomatoes (with liquid) and marinade (minus shrimp), until somewhat reduced, about 10 minutes.
Reduce heat to low, add shrimp, cook another five minutes.
Makes 6 servings.
Serve with rice, garnish with fresh cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user BEELZEBLONDE.
Cook onion and red bell pepper in olive oil in skillet over medium-low heat until soft, about 8 minutes.
Add cayenne, cilantro, remaining half teaspoon of salt, canned tomatoes (with liquid) and marinade (minus shrimp), until somewhat reduced, about 10 minutes.
Reduce heat to low, add shrimp, cook another five minutes.
Makes 6 servings.
Serve with rice, garnish with fresh cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user BEELZEBLONDE.
Nutritional Info Amount Per Serving
- Calories: 165.7
- Total Fat: 11.9 g
- Cholesterol: 53.6 mg
- Sodium: 463.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.6 g
- Protein: 7.6 g
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