Ingredients for Bahian Shrimp Stew
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 pound raw shrimp, peeled & deveined
- 1 tablespoon fresh lemon juice
- 1 (13.5 ounce) can full-fat coconut milk
- salt and pepper to taste
- cooked rice, for serving
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How to Make Bahian Shrimp Stew
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium onion (chopped), 1 green bell pepper (chopped), 1 (14.5 ounce) can of diced tomatoes (undrained), 1/2 cup chopped fresh cilantro, 2 cloves garlic (minced), and 1 tablespoon of tomato paste.
- Cook for 10 minutes, stirring occasionally, until the vegetables are softened.
- Bring the sauce to a simmer. Add 1 pound of shrimp (peeled and deveined) and 1 tablespoon of fresh lemon juice.
- Reduce heat to medium-low and cook for 2-3 minutes, or until the shrimp is pink and cooked through.
- Stir in 1 (13.5 ounce) can of full-fat coconut milk and bring the mixture to a gentle simmer. Do not boil.
- Season with salt and pepper to taste. Serve hot over cooked rice, garnished with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
27g
Fat
43g
Carbs
4g
