Shrimp Stew {Low Carb}
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This Shrimp Stew, a popular Brazilian dish, is robust in flavor, sophisticated and effortlessly easy.

This Shrimp Stew, a popular Brazilian dish, is robust in flavor, sophisticated and effortlessly easy.

Shrimp Stew
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
Recipe adapted from [url href=”http://www.ibreatheimhungry.com/2012/10/brazilian-shrimp-stew-moqueca-de.html”]I Breathe I’m Hungry[/url]
Ingredients
  • 24 large shrimp, peeled and deveined
  • 1/4 teaspoon coarse sea salt
  • 1 Tablespoon extra-virgin olive oil
  • 1/4 red bell pepper, sliced into very thin
  • 1 scallion thinly sliced, green part only
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 13.5 ounce canned diced tomatoes
  • 13.5 ounce canned unsweetened coconut milk
  • 1 Tablespoon fresh lime juice
Instructions
  1. In a large bowl, sprinkle the shrimp with salt; toss to coat, and set aside.
  2. Heat the oil in a large pot over medium-high heat.
  3. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes.
  4. Add half of the cilantro, the garlic, and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.
  5. Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.
  6. Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more.
  7. Add the lime juice.
  8. Remove from heat.
  9. Serve sprinkled with the scallion greens and remaining cilantro.
Serving size: 183 Calories: 230 Fat: 18.5 Saturated fat: 14.4 Carbohydrates: 10.5 Sugar: 6.4 Sodium: 272 mg Fiber: 3.9 Protein: 8.2 Cholesterol: 46

Years ago, my big girl, who was all of 11 years old at the time, announced that she had decided to become a vegetarian.  I pondered that announcement for oh, about a millisecond.

Shrimp Stew Recipe 016I didn’t think she would stick with it very long.  The vegetarian has evolved over time.  She basically doesn’t eat, poultry, pork, or beef.  She does, however love seafood.

That’s when I had to become creative to make sure she had choices in my home.  Even now, she’s been gone since age 19, when I know she will be dining with us I always make sure there is something for her to eat.

I am proud of everything  she has accomplished.  She is a new college graduate with a BS in Nursing and now holds her CA State license with pride.  She is still trying to find a health care institute that accepts newly graduated nurses.

This Shrimp Stew, a popular Brazilian dish, is robust in flavor, sophisticated and effortlessly easy.She has an exorbitant amount of loans to pay off and no job in site.  She asked if I wouldn’t mind assisting her with revamping her resume and cover letter.

That’s when I decided to make this Shrimp Stew.

This Shrimp Stew, a popular Brazilian dish, is robust in flavor, sophisticated and effortlessly easy.Now I am going to tell you, you will want to bathe in it.  It’s so creamy, dreamy, delicious and it truly feels luxurious.

It’s easy to make, low in carbs and will be devoured quickly.

You will not want to have leftovers as it doesn’t keep well with the shrimp and coconut milk. But don’t you worry, I promise, there won’t be any left.  It’s that good.

Thanks for stopping by and have a great day.

Marlene

 

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