We're excited to debut this partnership with @AshDoesFood on Instagram, an Alberta Foodie that we've come to fancy. For this week, she made a killer Brazilian Moqueca De Camarao (Shrimp Stew) recipe that you need to try if you like rich and deep flavours.
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Brazilian Moqueca De Camarao Recipe
Serves: 4 | Prep Time: 15 min. | Cook Time: 25 min.
Ingredients for Brazilian Moqueca De Camarao:
- Bag of shrimp
- 4 fillets cod (or any white fish that doesn't easily fall apart)
- 4 cloves garlic, minced
- David's No Salt Smoked Paprika
- Salt
- 1 tbsp coconut oil
- 1 cup red onion, diced
- 1 cup red bell pepper, diced
- 4 garlic cloves, finely chopped
- Red Thai Chili Peppers, sliced (to taste)
- 1 tbsp red chili pepper flakes
- 1 cup tomatoes, diced
- 1 can coconut milk
- Garnish: fresh cilantro, chili peppers, and/or lime wedges
Directions for Brazilian Moqueca De Camarao:
STEP 1: Marinate shrimp and cod in lime juice, minced garlic, paprika, and salt. Make sure the seasonings are rubbed in and let it sit in the fridge while you make the stew.
STEP 2: Heat coconut oil in a large pan and fry the onions, red bell peppers until softened, then add garlic, red Thai chili peppers, pepper flakes, and paprika (add about half a tbsp of each seasoning - you can always add more and adjust at the end).
STEP 3: Once the aromatics have been sauteed, add your marinated fish and bring heat to medium to cook.
STEP 4: Preheat your barbecue to 375°F.
STEP 5: Take some Grill Pro Bamboo Skewers and skewer the marinated shrimp.
STEP 6: Place the shrimp on the grill and cook until both sides have browned. If you have larger shrimp,
STEP 7: When the fish looks like it's just about done, add tomatoes and simmer for a few minutes. Add coconut milk and stir.
STEP 8: Add grilled shrimp and let the stew thicken.
STEP 9: Taste the sauce and see if it needs any more salt or spice.
STEP 10: Serve with white rice, top with any of the garnishes. Enjoy!
Recipe by @AshDoesFood on Instagram, see her profile for more recipes and Alberta foodie adventures.
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