Ingredients for Bahian Shrimp Stew
- Olive Oil
- Onions
- Bell Pepper
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 1/2 cup chopped fresh cilantro
- Garlic Clove
- 1 tablespoon tomato paste
- Bay Shrimp
- 1 tablespoon fresh lemon juice
- 1 (13.5 ounce) can full-fat coconut milk
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
27g
Fat
43g
Carbs
4g
