Brazilian Shrimp Stew

Brazilian Shrimp Stew


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This Brazilian shrimp stew will be a great dinner. With delicious flavors and yummy seafood make this taste worthy.

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Time needed

35 min preparation

Serving Size / Yield

3-5 servings


  • 1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
  • 1/4 tsp black pepper
  • 1 1/2 tsp salt
  • 2 garlic cloves, minced
  • 1/4 C fresh lemon juice
  • 1 (14- to 15-oz) can diced tomatoes including juice
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 1/2 tbsp olive oil
  • 1/2 tsp cayenne
  • 1/4 tsp parsley
  • 5 tbsp coarsely chopped fresh cilantro
  • 1 C well-stirred canned unsweetened coconut milk
  • 1 tbsp dendĂȘ (palm) oil*
  • Pair with 2 C. cooked rice (optional)

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Begin by tossing the shrimp with the black pepper, 1/2 tsp salt, garlic, and lemon juice.  Marinate the shrimp and cover and chill for about 20 minutes.  Next, puree tomatoes and tomato juice in a blender.  Cook the onion and red pepper in olive oil in a skillet on low heat.  After the veggies have softened add cayenne, 1 tbsp cilantro and remaining salt.  Stir and cook for about 1 minute.  Add tomato puree and simmer.  Stir until constancy thickens. This should take about 15 minutes.  Stir in the coconut milk and bring to a boil.  Then add the shrimp mixture and cook until the shrimp in cooked all the way through.  Finally, stir in the dende oil and remaining cilantro. Add a dash of salt and pepper and enjoy. Top with rice if desired.

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