Brazilian Shrimp Stew and Rice
Posted by Laura
Bay Leaf, Chili Powder, Garlic Cloves, Tomatoes, Cumin, Paprika, Salt And Pepper, Onion, Green Bell Pepper, Olive Oil, White Rice, Chicken Broth, Red Bell Pepper, Coconut Milk, Deveined Shrimp, Tomato Paste
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Brazilian Shrimp Stew and Rice Recipe
This hearty and comforting Brazilian Shrimp Stew is ideal for a weeknight dinner. Tender shrimp, flavorful spices, and creamy coconut milk combine to make a delicious and filling meal. For the ultimate comfort food experience, serve it over a bed of fluffy white rice.
Ingredients
- 2 cups water
- 1 bay leaf (optional)
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tbsp cumin
- 1 tablespoon paprika
- Season with salt and pepper to taste
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 tbsp olive oil
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 red bell pepper, chopped
- 1 can coconut milk (14 oz)
- 1 pound large peeled and deveined shrimp
- tomato paste, 2 tbsp
Time Needed
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Instructions
- Preheat a large pot or Dutch oven to medium-high heat.
- Sauté the onion and olive oil for 3 minutes, or until the onion is translucent.
- Sauté the garlic, red and green bell peppers, and tomatoes in the pot for 3-4 minutes more.
- Stir in the tomato paste, chicken broth, coconut milk, paprika, cumin, chili powder, bay leaf, salt, and pepper.
- Stir in the shrimp to coat them with the sauce.
- Reduce the heat to low and continue to cook the stew for 20-25 minutes, or until the shrimp are fully cooked.
- Prepare the rice in the meantime.
- Rinse the rice through a fine-mesh strainer and place it in a medium saucepan with 2 cups of water.
- Bring the water to a boil, then reduce to a low heat and cover the pot tightly with a lid.
- Allow the rice to simmer for 18-20 minutes, or until all of the water has been absorbed and the rice is tender.
- Serve the rice with the shrimp stew, fluffed with a fork.
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