Brazilian shrimp stew (moqueca de camarones)
1/4 cup extra virgin olive oil
1/4 cup diced onions
1/4 cup diced roasted red peppers
1 clove garlic minced
1 1/2 pounds extra large shrimp peeled and deveined
1 (14 ounce) can diced tomatoes with chilis
1/4 cup chopped fresh cilantro
1 cup canned coconut milk
2 tablespoons sriracha sauce or sambal oelek
2 tablespoons fresh lime juice
1 teaspoon pink Himalayan salt
1/4 teaspoon ground black pepper
- Heat the oil in a medium-size sauce pan over medium heat. Sauté the onions in the oil for several minutes, until translucent, and then add the roasted red peppers and garlic and cook for several minutes more, until vegetables are soft. Add the shrimp, tomatoes with chilies, and cilantro to the pan and simmer gently until the shrimp turns opaque.
- Pour in the coconut milk and Sriracha sauce and gently cook until heated through do not allow it to boil. Remove pan from the heat and stir in the lime juice, then season the soup with the salt and pepper. Store leftovers in an airtight container in the refrigerator for up to five days. Do not freeze.
