Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of tomato paste
- 1 tablespoon of lime juice
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the coconut milk, tomato paste, lime juice, paprika, cumin, salt, and pepper. Stir well to combine.
6. Bring the sauce to a simmer and cook for 5-7 minutes until slightly thickened.
7. Add the cooked shrimp back to the skillet and stir to coat with the sauce.
8. Serve the Brazilian Coconut Shrimp Sauce hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for sautéing the onion and garlic, and cooking the shrimp. Simmer the sauce over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat: 19g
Carbohydrates: 8g
Protein: 21g
Sodium: 360mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- Shrimp: You can use any other seafood such as scallops, mussels, or fish.
- Tomato paste: You can use tomato sauce or crushed tomatoes instead.
- Lime juice: You can use lemon juice or vinegar instead.
- Paprika: You can use chili powder or cayenne pepper instead.
- Cumin: You can use coriander or curry powder instead.
Variations:
- Spicy Coconut Shrimp Sauce: Add some chopped jalapeño or red pepper flakes to the sauce for some heat.
- Creamy Coconut Shrimp Sauce: Add some heavy cream or sour cream to the sauce for a creamier texture.
- Coconut Curry Shrimp Sauce: Add some curry powder or garam masala to the sauce for a curry flavor.
Tips and tricks:
- Make sure to devein the shrimp before cooking to remove the digestive tract.
- Don't overcook the shrimp as they can become tough and rubbery.
- Use fresh lime juice for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftover Brazilian Coconut Shrimp Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a skillet over medium heat until heated through. Add a splash of water or coconut milk if the sauce is too thick.
Presentation ideas:
Serve the Brazilian Coconut Shrimp Sauce in a large bowl or platter, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped green onions, or sliced jalapeño.
Pairings:
- Rice: Serve the sauce over steamed white or brown rice.
- Bread: Serve with crusty bread or naan.
- Salad: Serve with a side salad of mixed greens and tomatoes.
Suggested side dishes:
- Brazilian black beans
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thick, add some water or coconut milk to thin it out.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Coconut milk is a staple ingredient in Brazilian cuisine, especially in coastal regions where seafood is abundant.
Flavor profiles:
This Brazilian Coconut Shrimp Sauce is creamy, slightly sweet, and savory with a hint of spice.
Serving suggestions:
Serve the sauce as a main dish with rice or as an appetizer with bread.
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Region: Brazilian