Ensopado de Camarao (Brazilian Shrimp Stew)
Shrimp stew is a popular Brazilian dish eaten during holidays and celebrations. The stew base is of shrimp stock, coconut milk, and sautéed onions, peppers, garlic, and tomatoes; all puréed smooth. Sautéed shrimp are added to the stew along with lime juice and cilantro. The shrimp stew is always served over rice.
Servings: 8
Equipment
- blender
Ingredients
Shrimp Stock
- 3 cups water
- 2 cups shrimp shells
Shrimp Stew
- 4 tbsp olive oil
- 2 lbs 21/25 ct. shrimp peeled and deveined
- 1 medium white onion chopped
- 1 green bell pepper chopped
- 10 garlic cloves
- 2 roma tomatoes chopped
- 1 1/2 cups coconut milk
- salt and pepper to taste
- 1/2 lime juiced
Garnish
- cilantro chopped
Instructions
- Bring the water to a boil with the shrimp shells. Reduce to half the amount; about 1 1/2 cups.
- Strain and set aside.
- In the same pot, heat up 2 tbsp of olive oil over medium high heat. Sauté the shrimp for 3 minutes.
- Set aside.
- In the same pot again, heat up the rest of the olive oil over medium high heat. Sauté the onions and peppers for 5 minutes.
- Toss in the whole garlic cloves. Sauté for 2 minutes. Add in the tomatoes and sauté for 3 more minutes.
- Add the sautéed vegetables to a blender along with the shrimp stock and coconut milk. Purée until smooth.
- Pour the purée back into the pot. Simmer for 10 minutes over medium heat.
- Stir in the shrimp. Cook for 2 more minutes.
- Turn off the heat. Squeeze in the lime juice. Garnish with cilantro.
