Brazilian Coconut Shrimp Stew

Oi gente! Brazilians definitely have a flair for bold, fresh cuisine, and today I'm going to share with you one of my favorites! In Brasil they call it Moqueca-- but we'll just call it a Coconut Shrimp Stew. The word 'stew' is usually used to describe a dish that is hearty and comforting, made in cold weather. While this is every bit as hearty and comforting, it's also light and summery. It's fresh ingredients will have you leaving the table fully satisfied, and not the least bit guilty for indulging in that second serving! Enjoy!

BRAZILIAN COCONUT SHRIMP STEW

Prep Time: 30 minutes, Cook Time: 30 minutes, Servings: 4

___________________________________________________________________________________

INGREDIENTS:

1 1/2 lbs raw shrimp, peeled and devined
2 cloves garlic, minced
1 lemon, juiced
salt & pepper to taste
2 tablespoons olive oil
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large tomato, deseeded and chopped
1/4 cup cilantro, finely chopped
1/4 cup lite coconut milk
1/2 cup tomato sauce

___________________________________________________________________________________

DIRECTIONS:

1. Marinate raw shrimp in garlic, lemon juice, and salt & pepper for about 30 minutes.
2. Heat the olive oil in a large skillet over medium-high heat, add onions and saute until they are soft and translucent.
3. Add shrimp (saving the juice from the marinade in the bowl), and saute until light pink.
4. Add the green and red bell peppers, and saute until they begin to soften.
5. Add the tomatoes, and saute until they begin to soften.
6. Add the cilantro, and saute until it begins to sweat.
7. Add the tomato sauce and juice from the marinade. Bring to a boil.
8. Add the coconut milk, then reduce and simmer until all of the flavors are combined.
9. Serve over rice and enjoy!

xoxo,
CHRISTINA

Not your mama's stroganoff...

Forget everything you think you know about stroganoff. This is not your mama's stroganoff! This is French Onion Stroganoff, and it is delicious! It's made with tender round steak, red wine, savory thyme, and Gruyere cheese. I'm not sure if it's the rich flavor or the fact that it's basically a one-pot-meal that has made me fall in love with this twisted french classic. My sweet, sweet man thought I picked this up at a local restaurant and tried to pass it off as my own! & my adorable toddler? Let's just say she ate so well that we made cookies after dinner! Try it-- you won't regret it! Enjoy!

FRENCH ONION STROGANOFF

Prep Time: 10 minutes, Cook Time: 50 minutes, Servings: 4

___________________________________________________________________________________

INGREDIENTS:

1/4 cup & 1 tablespoon unsalted butter
1 onion, chopped
1 clove garlic, minced
1 bay leaf
1 sprig fresh thyme
8 oz mushrooms, sliced
1 tablespoon olive oil
1.5 lbs round steak, cut into chunks
salt & pepper to taste
all-purpose flour
1/4 cup red wine
1 1/2 cups beef broth
1/2 tablespoon worcestershire sauce
3 cups egg noodles
2/3 cup sour cream
2 cups gruyere cheese, shredded

___________________________________________________________________________________

DIRECTIONS:

1. Melt 1/4 cup butter in a high-walled, heavy-bottom pan over medium heat. I like to use a cast iron skillet. They hold heat very well, and evenly, and are also broiler safe. Add the garlic, onions, bay leaf, spring of thyme, and a sprinkle of salt and pepper, and cook until onions are soft and nearly caramelized.
2. Add in mushrooms and remaining tablespoon of butter, and saute until the mushrooms are soft and slightly browned and the onions have caramelized. Discard the bay leaf and thyme, and remove the onions and mushrooms to a bowl.
3. Heat olive oil over medium-high heat, and sprinkle steak with salt, pepper, and flour. Saute until browned. Remove the steak and place it in the bowl with the onions and mushrooms.
4. Deglaze the pan with the red wine. Add beef broth and worcestershire sauce, and bring to a low simmer. Add back in the steak, mushrooms, and onions. Cover and let simmer until the broth reduces slightly and the steak is cooked through. Be careful not to over cook the steak. 
5. As you wait for the broth to reduce, cook the egg noodles according to the package instructions, drain, and set aside.
6. Remove your skillet from the heat and add the sour cream, stirring well, then mix in the egg noodles.
7. Top with gruyere cheese and place it under the broiler until the cheese is bubbly and melted. If you have a pan similar to mine, it can go straight from the stove top to the broiler safely. If you do not have a broiler-safe pan, leave the pan on the burner over medium-low heat, cover, and let sit until the cheese is melted. 
8. Garnish with roughly chopped parsley and serve!

xoxo,
CHRISTINA