Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tomatoes, chopped
- 1 cup of coconut milk
- 1 cup of fish or shrimp stock
- 1 tablespoon of tomato paste
- 1 tablespoon of fresh cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced red and green bell peppers and cook for 5 minutes until they are slightly softened.
4. Add the chopped tomatoes and tomato paste and cook for another 5 minutes.
5. Pour in the fish or shrimp stock and coconut milk and bring to a simmer.
6. Add the peeled and deveined shrimp to the pot and cook for 5-7 minutes until the shrimp are pink and cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 12g
Protein: 20g
Substitutions for ingredients:
- Instead of shrimp, you can use any firm white fish such as cod or halibut.
- If you don't have fish or shrimp stock, you can use chicken or vegetable stock instead.
- You can use any color of bell pepper that you have on hand.
Variations:
- Add some diced potatoes or sweet potatoes to the pot for a heartier meal.
- Add some sliced chorizo or linguica sausage for a smoky flavor.
- Use a combination of seafood such as mussels, clams, and squid for a seafood medley.
Tips and tricks:
- Make sure to devein the shrimp before cooking to remove any grit or sand.
- Use fresh cilantro for the best flavor.
- Serve with crusty bread or rice to soak up the flavorful broth.
Storage instructions:
Store any leftover Caldeirada de Camarão in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Caldeirada de Camarão in a pot over medium heat until heated through.
Presentation ideas:
Serve the Caldeirada de Camarão in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Serve with a Caipirinha cocktail for a true Brazilian experience.
Suggested side dishes:
- Crusty bread
- Rice
- Roasted vegetables
Troubleshooting advice:
- If the broth is too thin, simmer the Caldeirada de Camarão for a few more minutes to reduce and thicken the broth.
- If the shrimp are overcooked, reduce the cooking time by a minute or two.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Caldeirada de Camarão is a traditional Brazilian seafood stew that originated in the coastal regions of Brazil. It is typically made with a variety of seafood such as shrimp, fish, and squid, and is flavored with coconut milk and spices.
Flavor profiles:
The Caldeirada de Camarão is a rich and flavorful seafood stew with a creamy coconut broth and a hint of spice from the bell peppers and garlic.
Serving suggestions:
Serve the Caldeirada de Camarão in individual bowls with a side of crusty bread or rice for a hearty and satisfying meal.
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Region: Brazilian