Brazilian shrimp and coconut milk pot

Ingredients for 4 servings:

• 1 kg shrimp(s), frozen
• 500 ml coconut milk
• 2 garlic cloves, chopped
• 2 medium-sized onions, chopped
• 1 chili pepper(s), red, pitted and finely chopped
• 4 medium-sized tomatoes, chopped
• 1 pointed pepper, cut into rings
• 1 bunch coriander, chopped
• 2 lemons, juice
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Moqueca de Camarão

Thaw, peel, and devein the shrimp. Rinse the shrimp in lemon water and pat dry; set aside. Grind the garlic, onion, coriander, and chili pepper with a little salt in a mortar and pestle. Marinate the shrimp in half of this spice paste with a tablespoon of olive oil for at least 1 hour. Sauté the diced tomatoes in a little olive oil with the other half of the paste. Add the coconut milk, cover the pot, and simmer for 20 minutes. Add the shrimp with the marinade and the bell pepper rings and cook over low heat for about 5 more minutes. Season with salt and pepper to taste and serve with basmati or Thai rice.