Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 6 Servings
I love how all the ingredients complement each other to make such a delicious dish! Oh, man, you have got to give this recipe a try, I’m telling you! Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!
Ingredients:
1 ¼ pound large shrimp in shell (21 to 25 per pound), peeled and deveined
¼ tsp black pepper
1 ½ tsp salt
2 garlic cloves, minced
¼ c fresh lemon juice
1 (14- to 15-ounces) can dice tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 ½ tbsp olive oil
½ tsp cayenne
5 tbsp coarsely chopped fresh cilantro
1 c well-stirred canned unsweetened coconut milk
1 tbsp dendê (palm) oil*
Accompaniment: cooked white rice
Directions:
In a mixing bowl, add garlic, lemon juice, salt, and pepper. Stir until well mixed.
Add shrimp and toss until well coated. Cover the bowl, then place it inside the fridge. Marinate for at least 20 minutes.
Add the tomatoes to a blender, then pulse until the texture becomes smooth.
Place a heavy skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the onion and bell pepper. Sauté until translucent.
Add 1 tbsp of cilantro, cayenne, and salt. Cook for about a minute.
Add the pureed tomatoes and stir until well blended. Simmer for about 15 minutes or until the texture becomes thick.
Add the coconut milk and stir until well mixed. Allow the mixture to boil.
Add the shrimp mixture and toss until well combined. Cook for about 5 minutes or until done.
Add the dendê oil, cilantro, salt, and pepper. Stir until well mixed.
Serve and enjoy!
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