Prep 15 mins
Cook 15 mins
Wife received this recipe from... her brother's friend's girlfriend who lived in Brazil. The origin sounds longer when you’re talking and seems way more confusing. When I was first introduced to this recipe I was amazed at something so simple tasting so good. Since we received this recipe we have cooked it several times per week and have convinced our 10yr and 8yr old to eat it as well. I do suggest on the last three items you add to your desired taste, we like it spicy and only "real" amounts of salt on the plate as each person in our family has a different "version" of too salty or too hot.
- 3 teaspoons olive oil
- 1 onion, finely chopped
- 6 tomatoes, peeled seeded, and chopped or 1 (14 1/2 ounce) can diced tomatoes
- 1⁄4 cup fresh flat-leaf parsley, finely chopped
- 1 lb shrimp, shelled, deveined, and cut into bite size pieces
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 1 (13 1/2 ounce) can coconut milk
- 1⁄2 teaspoon salt
- 1 small dried red pepper, minced
- 1 teaspoon dried chipotle powder
- Heat the oil in a large saucepan and sauté the onion until it is softened.
- Add and sauté the tomatoes and parsley for 5 minutes.
- Add the shrimp and cook, stirring frequently for 3 minutes.
- Season with salt/pepper.
- Melt the butter and add to main dish with coconut milk, STIR FREQUENTLY.
- Add the red peppers/chipotle powder and stir for 2 -5 minutes (make sure shrimp are done).
- Serve with some rice (white, wheat, or fried -- your choice).