BRAZILIAN SHRIMP SOUP
Make and share this Brazilian Shrimp Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over moderately low heat.
- Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
- Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
- Stir in the black pepper, lemon juice, and parsley.
Nutrition Facts : Calories 443.7, Fat 21, SaturatedFat 11.9, Cholesterol 214.9, Sodium 2007.2, Carbohydrate 36.5, Fiber 1.8, Sugar 2.1, Protein 27.8
BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)
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!
Provided by Lyncca Harvey
Categories Stew
Time 50m
Yield 1 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan.
- Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
- Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
- Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
- Add lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts : Calories 352.1, Fat 18.3, SaturatedFat 9, Cholesterol 143.2, Sodium 1007.2, Carbohydrate 31.1, Fiber 0.3, Sugar 25.8, Protein 16.7
BRAZILIAN SHRIMP STEW
Make and share this Brazilian Shrimp Stew recipe from Food.com.
Provided by MarraMamba
Categories Brazilian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
- Puree tomatoes with juice in a blender til smooth.
- cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
- Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
- Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
- Stir in dende oil and remaining cilantro. Season to taste.
BRAZILIAN SHRIMP STEW
Steps:
- Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
BRAZILIAN SHRIMP STEW
I have an affinity for curry and decided to blend two different food items for one decidedly incredible stew!
Provided by thedailygourmet
Categories World Cuisine Latin American South American Brazilian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
- Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
- Serve stew with cooked jasmine rice.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 34.4 g, Cholesterol 187.8 mg, Fat 22.6 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 15 g, Sodium 570.8 mg, Sugar 4.2 g
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