Ingredients for Brazilian Shrimp Stew Moqueca De Camaroes
- Raw Shrimp
- 1 tablespoon olive oil
- Onion
- Garlic Clove
- Roasted Red Pepper
- Fresh Cilantro
- Tomatoes And Green Chilies
- 1 (13.5 ounce) can full-fat coconut milk
- 1-2 teaspoons sriracha sauce (or more, to taste)
- Fresh Lime Juice
- Salt And Pepper
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How to Make Brazilian Shrimp Stew Moqueca De Camaroes
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Sauté 1 medium onion, chopped, for 5-7 minutes until translucent. Add 2 cloves garlic, minced, and 1 bell pepper (any color), chopped, and cook for another 3-5 minutes.
- Add 1 (28 ounce) can crushed tomatoes, 1 pound shrimp (peeled and deveined), and 1/4 cup chopped fresh cilantro to the pan. Simmer gently for 5-7 minutes, or until the shrimp turns pink and opaque.
- Pour in 1 (13.5 ounce) can full-fat coconut milk and 1-2 teaspoons sriracha sauce (or more, to taste). Cook gently for 2-3 minutes, just until heated through. Do not boil.
- Stir in 2 tablespoons lime juice and season generously with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a lime wedge.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
103g
Fat
45g
Carbs
10g
