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

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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

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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