This quick and easy recipe for Brazilian Shrimp Stew is phenomenal! My family deemed this “restaurant quality” which is very high praise in deed. And the fact that it can be made on a busy weekend night is a bonus. I served it with crust bread (yum!) but it could also be served over rice or even zoodels. For a vegan option, omit the shrimp… the base is still fantastic and cubed tofu would be a great addition.
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Now I am wanting this (awesome) Indian summer to end so that the air turns crisp and I can make this soup again! …Eh…. I’ll just make it again anyway. It is *that* good!
Easy and Quick Coconut Milk Brazilian Shrimp Stew
September 28, 2020
Category
Recipies
Soups & Salads
Persons
4
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- ¼ cup Olive oil
- 1 cup Onions, chopped
- 1 clove Garlic, minced
- ¼ cup Red Bell Peppers Roasted in Brine
- 2 (14 ounce) cans Tomatoes with green chilies
- 1 pound Shrimp, fresh, raw, medium (31-35; optional)
- 1 pound tofu, drained, pressed and chopped into 1/2 inch cubes
- 1/2 cup Cilantro, chopped
- 1 can (16oz), coconut milk
- 2 tablespoons Sriracha (optional)
- 2 tablespoons Lime juice (optional)
- Cooked rice or zoodels, to serve (optional)
Instructions
- If using tofu, remove from package and rinse.
- Place tofu in a rimmed dish (to catch liquid from pressing) and place a weight on top. (I use another plate on top of the tofu and then put a brick or heavy object on top of that plate.)
- Put tofu and weight into the fridge and let set for at least 4 hours to express excess liquid.
- Heat olive oil in a medium-sized saucepan. Add onion and cook until soft and translucent, about 5 minutes.
- Add garlic and red peppers; cook 2 to 3 minutes more.
- Add tomatoes, shrimp and/or tofu (if using), and cilantro and simmer gently until shrimp are opaque, about 5 minutes.
- Pour coconut milk into the saucepan, add sriracha sauce (if using), and cook until just heated through without boiling.
- Add lime juice (if using) and season with salt and black pepper to taste.
- Serve alone or over rice or zoodels
Adapted from allrecipes.com.
