Camãrao No Leite De Côco
RECIPE SUMMARY:
Prep Time: 35 min
Cook Time: 15 min
Servings: 6
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INGREDIENTS:
For your convenience, all recipe ingredients are linked to where you can purchase them. Simply click on any ingredient to get started.
Shrimp (1.5lbs, Deveined with Tail and Shell Removed)
Olive Oil (5 Tablespoons)
Garlic (3 Cloves; 1 Minced and 2 Coarsely Chopped)
Salt (1 Teaspoon, Divided)
Black Pepper (1 Teaspoon, Divided)
White Onion (1 1/2, Large, Coarsely Chopped)
Red Bell Pepper (1, Large, De-Seeded and Sliced)
Canned Diced Tomatoes (1 1/2 Cups)
Fresh Basil Leaves (Garnish)
Cilantro (2 Tablespoons, Chopped)
Coconut Milk (1 Cup)
Chicken Broth (1/3 Cup, or Vegetable Broth)
Lime Juice (2 Tablespoons, About 1 Large Lime Juiced)
Ground Ginger (1 Teaspoon)
Sweet Paprika (1 Teaspoon)
Cream Cheese (4-6oz, Softened)
Red Thai Chilis (1, Sliced Thinly)
STEPS:
Marinate Shrimp:
In a bowl, combine the jumbo shrimp with 1 tablespoon of olive oil, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat the shrimp and let them marinate while preparing the vegetables.
Cook Vegetables:
Heat a large skillet over medium heat with 2 tablespoons of olive oil. Add the chopped onion and red bell pepper and cook for about 3 minutes until softened.
Add the coarsely chopped garlic cloves and cook for another minute. Then, add the canned diced tomatoes, basil leaves, and chopped cilantro. Cook for an additional 2 minutes.
Transfer the cooked vegetables to a blender and set aside.
Cook Shrimp:
In the same skillet, add the remaining 2 tablespoons of olive oil. Cook the marinated shrimp for 2 minutes on one side, then flip and cook for another 1-2 minutes until they start to turn pink. Transfer the cooked shrimp to a plate or bowl.
Prepare Coconut Sauce:
To the blender with the cooked vegetables, add the canned coconut milk, chicken or vegetable broth, lime juice, ground ginger, sweet paprika, and the remaining salt and pepper. Blend until the vegetables are completely ground and the mixture is smooth and well combined.
Simmer Sauce:
Transfer the blended mixture back to the skillet and bring it to a boil. Reduce the heat to a simmer and cook for about 5 minutes until the sauce thickens slightly.
Add Cream Cheese:
Add the softened cream cheese to the skillet and stir until melted, creating a creamy and homogeneous sauce.
Combine Shrimp and Sauce:
Return the cooked shrimp to the skillet and toss them in the creamy coconut sauce until evenly coated.
Garnish and Serve:
Garnish the Camarão no Leite de Coco with fresh basil, chopped cilantro, and slices of red jalapeno pepper, if desired. Serve hot over white rice or noodles.
Enjoy:
Serve this flavorful Brazilian dish to your family and friends and enjoy the delicious taste of Camarão no Leite de Coco!
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