Moqueca De Camarao (Shrimp Stew, Bahian Style) u

(This savoury stew is made with a variety of proteins including shrimps or dried shrimp. we can also go for boneless fish as an alternative option. Brazilians always include an ingredient referred to as part of the "Holy Trinity of Bahian cusine"- coconut milk. I found this dish much like our native chingri malai curry....but tangier and redder because of the use of tomato paste. And of course the veggies added makes it healthier)

Ingredients

• 30 shrimps
• 3 tbsp fresh lime juice
• 1/2 tsp salt
• 3/4 cup coconut milk
• 1/3 cup olive oil
• 2 large onions halved and thinly sliced
• 1 large garlic, crushed and minced (Abt 2 tbsp)
• 3 medium tomatoes, seeded and sliced
• 2 tbsp tomato paste (can use puree if paste is not available)
• 3 stalks green onions, sliced thin up to the green
• 1 tsp fresh parsley
• 1/4 cup paprika/bell peppers

Method

• Peel and devein the shrimps and place them in a small bowl and sprinkle lime juice and salt and marinate (overnight for best results)
• Heat olive oil in a pan and add onion, garlic and peppers. Saute until the onions are almost transluscent and then add tomatoes, tomato paste, green onions and parsley
• Cook until soft, then add the shrimps marinated in the lime juice
• Continue cooking until the shrimps are done (2-3 mins)
• Add coconut milk. Let it boil for a minute and add salt and pepper to taste.
• Serve with white rice or black bean rice.