We are going to detox to re-tox! I hope you all have recovered from your food comas on Thursday and are ready to take a breather from all the rich, decadent Thanksgiving dishes. This Brazilian Shrimp Coconut Stew is dairy free, light yet hearty and satisfying, full of flavor with a kick of heat.
Just because we are taking a breather from the decadence (at least for this week), doesn’t mean you have to feel like you are depriving yourself. This stew will transport you to warmer climates, with the coconut, shrimp and citrus. It’s perfect for warming you on the inside out on these cold fall/winter days. You’ll be transported to the beaches of Brazil while you sit cozy, still in your stretchy pants from Thursday and let the flavors wash over you like the warm rays of the sun. Instead of the sand, your toes will be nestled into your fuzzy slippers and in lieu of your tankini, you are adorned in your holiday snuggy.
I can’t take credit for developing this traditional Brazilian Stew. I came across a very vague recipe (with no author) in an airline magazine. I thought it sounded delicious, full of flavor and healthy! This is my interpretation of the recipe so it may not be as traditional, but definitely as tasty!
The combination of fresno chilis, lime, onion, tomato, cilantro and shrimp were made for each other.
It all comes together with the coconut milk and spooned over riced cauliflower (traditionally served over basmati rice).
For a satisfying, satiating, sensational bite! It’s easy enough for any weeknight dinner but hearty enough for Sunday Supper! This will be a staple of mine all year long.
Mmm, that zesty shrimp is just waiting for you…to eat it!
Let’s all take a breath and lighten things up this weekend before we dive back in mouth first (because our hands will be full with drinks) into holiday parties, cookies, pie, candy and all peppermint all the time… for the next month. This soup will have you feeling good from the inside out and get you back on track, at least for the next week.
Happy Weekending and Detoxing (to retoxing)
- 1 pound raw, peeled and deveined shrimp. Tails removed
- 1 lime zested and juiced
- 1 red bell pepper diced
- 2 fresno chili peppers. One diced, the other sliced thin
- 2 garlic cloves minced
- 1 tsp. salt
- 2 tbsp. olive oil separated
- 1 sweet onion diced
- 1 can light coconut milk
- 1 can peeled and diced tomatoes
- 2½ cups riced cauliflower (can sub basmati rice)
- 1 cup chopped cilantro plus more for garnish
- 1 avocado sliced for garnish
- In a small bowl mix the chopped onions, peppers, garlic, cilantro and salt and mix to combine. Add 1 tbsp. of olive oil and the juice and zest of the lime. In a medium bowl and the shrimp and half of the chopped veggies mixture. Allow to marinate in the fridge for 45 minutes.
- In a large pot or large sauté pan with high sides add the other tbsp. of olive oil over medium heat. Add the second half of the veggie mixture for a few minutes. Add the tomatoes and coconut milk and stir to combine. Bring to a boil then reduce heat to simmer and cook for 20 minutes.
- Optional, using an emersion blender, blend the mixture until almost smooth, only smaller bits of the veggies remain. If you don't have an emersion blender, you can carefully transfer mixture to blender in batches and blend, then return back to pot and stove top.
- Add the marinated shrimp and other half of veggie mixture back into the stew and allow to simmer for 10 minutes more. Season with salt and pepper to taste.
- Cook riced cauliflower or basmati rice per the instructions. If using cauliflower rice, just add a tbsp. of water to the cauliflower in a heat proof bowl and microwave on high for 3 to 4.5 minutes until tender.
- Spoon cauliflower into the serving bowls and ladle the shrimp stew over. Garnish with sliced avocado, sliced fresno chili peppers and roughly chopped cilantro leaves. Best served day of, but can store leftovers in airtight container in the fridge for a day. Gently re-heat on the stovetop in a sauce pan.
- Enjoy!
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