Recipe: Brazilian Shrimp in Coconut Milk

BRAZILIAN SHRIMP IN COCONUT MILK

"Called moqueca in Brazil, this is a type of seafood stew made with any firm-fleshed fish, including shrimp or crab - feel free to use any combination of fish and shellfish. The seafood is poached in a rich coconut milk broth flavored with palm oil, lime juice, and tomatoes. It is usually served with rice and farofa (skillet-toasted cassava flour)."

2 pounds medium shrimp, peeled and deveined, shells reserved
3 cups water
3 tablespoons palm oil (dend ) or butter
1 small onion, chopped
2 large tomatoes, chopped
1 (13.5-ounce) can unsweetened coconut milk
2 tablespoons freshly squeezed lime juice
1/4 cup cilantro leaves, chopped
Hot sauce, salt, and pepper to taste

In a medium saucepan, combine shrimp, shells, and water. Boil until liquid is reduced to 3/4 of a cup, about 10 minutes. Strain and set stock aside, discarding shells.

Heat oil or butter in a large, heavy saucepan over medium-high heat. Add onion and saut until slightly softened, about 2 to 3 minutes.

Add tomatoes and saut 1 minute.

Add stock, coconut milk, and lime juice. Bring to a boil, lower heat, and add shrimp. Simmer just until shrimp turn pink, about 2 minutes. Season with hot sauce, salt, and pepper.

Makes: 4-6 servings
Source: Latin and Caribbean Grocery Stores Demystified by Linda Bladholm