This shrimp stew is inspired by the traditional Brazilian stew - Moqueca de Camarones. Sweet and creamy coconut, tangy tomatoes, sweet bell pepper and a hint of heat from peppers bring the summer flavors into this stew.
Keyword Shrimp Stew
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1 ½lbRaw ShrimpNotes
1Medium OnionDiced, Yellow/White
¼TspRed Pepper Flakes
1 -2Green chiliesOptional
1Red Bell PepperMedium, Diced
14ozCanned Crushed/ Diced tomatoesNotes
14ozCanned Coconut MilkRegular, Unsweetened
1 - 2CWater as needed
1– 2Tbsp Lemon JuiceFresh Squeezed
¼CChopped Cilantro / Parsley
Salt / Black Pepper To taste
Cooked rice/ Crusty Bread
Peel and devein the shrimp. If large cut into bite-sized pieces.
Heat oil in a large soup pot over medium heat. Add the garlic, crushed red pepper flakes, and chopped green chilies to the hot. Stir and let the flavors infuse into the oil for 30 seconds to 1 minute. Do not let the spices burn.
Add the onions to the pan along with a pinch of salt. Let it sauté for 4 to 5 minutes until the onions soften. Add the diced bell pepper and sauté for 1 to 2 minutes. Add the crushed tomatoes to the pot along with the juices. Mix everything and let it come to a boil.
Add 1/4 of the coconut milk, stir and bring the stew to a gentle simmer. Taste and adjust with salt and pepper. If needed thin the stew by adding water and bring back to simmer.
Add the shrimp and cook until the shrimp turns just opaque. Stir in the remaining coconut milk as per taste, bring to gentle simmer and turn off the heat. Taste and adjust with salt pepper and lemon juice.
Transfer to serving bowls, garnish with cilantro/parsley and serve with rice or bread.
I like to use medium shrimp in this recipe. Something bite-sized is perfect.
Use green chilies per your taste. 1 medium serrano will make the dish hot, while one medium jalapeno will be much less spicy.
When fresh tomatoes are available, blanch, crush and remove the seeds and add the puree to the stew. Bring it to a boil and simmer for 10 minutes for the flavors to develop.
Canned/jarred roasted red bell peppers can be used in this recipe as well.
For detailed instructions go to https://oventales.com/coconut-shrimp-stew/ .