Brazilian Shrimp Stew (Moqueca De Camaroes)

Submitted by Lyncca Harvey

"A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com". Its absolutely delicious!"

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 cups
• Serves: 6

ingredients

• 1 1⁄2 lbs raw shrimp, peeled & deveined
• 1⁄4 cup olive oil
• 1⁄4 cup onion, diced
• 1 garlic clove, minced
• 1⁄4 cup roasted red pepper, diced
• 1⁄4 cup fresh cilantro, chopped
• 14 ounces diced tomatoes and green chilies
• 1 cup coconut milk (or whole cream if you don't want it as sweet)
• 2 tablespoons sriracha sauce
• 2 tablespoons fresh lime juice
• salt and pepper

directions

1. Heat olive oil in a medium saucepan.
2. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
3. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
4. Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil.
5. Add lime juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Reviews

[rpgaymer]

I loved this stew! The coconut milk makes it taste like a Thai curry, but the Brazilian flavors are there as well. Very nice-looking, and easy to make. I chopped up 3 tomatoes instead of using canned tomatoes- I'm sure it really made a difference and was worth the small amount of extra effort.

 

[AmyLee A.]

Made this recipe first time in 2017. Absolutely delicious. I doubled the recipe for company and none was left over. It is so good. I would not tweak or change anything about it. Always my "go-to" and will remain to be.

 

[Keith S.]

After seeing the dish on a Food Network show (at a restaurant far, far away), I went hunting for a recipe like this. Perfect, easy, fun to make! Except peeling the shrimp, but hey

 

[Frederick S.]

Made the recipe a day before I was going to eat the stew and let it cool down with the shrimp. When I ate the shrimp stew the next day what a treat. There are a few things I might change next time-I would add the shrimp after I had turned off the heat and let them cook more slowly so they didn't get so tough, and add the cilantro just before serving, as it got lost in the stew. I did need to add about 1 tablespoon of sugar to tone down the lime juice but that was a personal preference. So easy to make and went great as a summer soup with grilled steak. Looking forward to making it again-note that I used unsweetened coconut milk when i made the recipe.

 

[scarletti_22]

Absolutely delicious!! I used heavy cream and half the amount of sriracha sauce and it was perfect to me (I love spicy food). I will make it again and again.