Tuesday, October 16, 2012

Brazilian Seafood Stew

I love a quick recipe that tastes complex. I was able to throw together tonight's dinner while helping my daughter with her homework and getting both of my kids changed and ready for soccer practice. It's simple, straight-forward ingredients combined to make something pretty amazing.

I found Melissa Sevigny's great blog, I Breathe, I'm Hungry, thanks to Pinterest. I was taken by the catchy name of her Cinnamon Faux-st Crunch Cereal, and began to follow her pins. Her latest recipe thus became tonight's speedy but impressive dinner: Brazilian Seafood Stew.

This recipe didn't need a lick of tweaking; in fact, the only thing I altered was to use Trader Joe's seafood blend of scallops, shrimp and squid instead of just shrimp. If you don't like your food too spicy, I'd suggest cutting back the amount of sriracha. It was just right for our taste buds, but definitely had some kick!

Brazilian Shrimp Stew
from I Breathe, I'm Hungry

1 1/2 lbs raw shrimp, peeled & deveined
1/4 cup olive oil
1/4 cup diced onion
2 cloves garlic, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
1 14 oz can diced tomatoes w/ chilis
1 cup coconut milk
2 tbs. sriracha
juice of one lime
salt and pepper to taste

Heat olive oil in a medium saucepan.  Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.

Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.

Pour in the coconut milk and sriracha, and cook just until heated through (do not boil).  Add lime juice and season with salt and pepper to taste.  Serve hot, garnished with fresh cilantro. 

1 comment:

  1. Thank you so much for posting this -- it is DELICIOUS. I'm eating it as I write this. Served it over cauliflower "rice" to add some more veggies and to make it more filling.
    -Meg

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