BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)

INGREDIENTS

1½ lbs raw shrimp, peeled & deveined
¼ cup olive oil
¼ cup onion, diced
1 clove garlic, minced
¼ cup roasted red pepper, diced
¼ cup fresh cilantro, chopped
(1) 14 oz can diced tomatoes w/ chili's
1 cup coconut milk
2 Tbsp Sriracha hot sauce (sambal oelek if you're whole 30)
2 Tbsp fresh lime juice
salt and pepper to taste

INSTRUCTIONS 

Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through - do not boil. Add lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro. Cold beer optional. 

NOTES 

If you can't eat shrimp, you can substitute any mild white fish, or even chicken, for the protein in this recipe and it will taste just as amazing! 

NUTRITIONAL INFORMATION 

Serving size: 1 cup 
Calories: 294 
Fat: 19g 
Carbohydrates: 5g
Net Protein: 24g