Brazilian Shrimp Coconut Milk Pot

Summary

Ingredients

• 1 kg shrimp (s), frozen
• 500 ml coconut milk
• 2 clove (s) garlic, chopped
• 2 medium onion (s), chopped
• 1 chilli pepper (s), red, pitted and finely chopped
• 4 medium tomato (s), finely chopped
• 1 pointed pepper, cut into rings
• 1 bunch coriander, chopped
• 2 lemon (s), juice it
• olive oil
• salt and pepper

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Instructions

1. Thaw the frozen shrimp completely. Peel and devein them, then wash in lemon water and pat dry.
2. Grind the garlic, onions, coriander, and red chilli pepper with a pinch of salt in a mortar until you have a paste. Divide the paste in half. Toss the shrimp with one half of the paste and 1 tablespoon of olive oil, then refrigerate for at least 1 hour.
3. Heat enough olive oil to coat the bottom of a large saucepan over medium heat. Add the finely chopped tomatoes with the remaining half of the spice paste. Stir and cook for 2 minutes.
4. Pour in the coconut milk and stir well. Cover the saucepan and reduce heat to medium-low. Simmer for 20 minutes.
5. Add the shrimp with their marinade and the pepper rings. Cook uncovered over low heat for 5 minutes until the shrimp turn opaque throughout.
6. Season with salt and pepper to taste. Serve with basmati or Thai rice.