Low Carb Brazilian Shrimp Stew

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  4 tbsp or 48g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Tomatoes

  Red, ripe, canned, with green chilies

  2 cup or 482g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Warm the olive oil in a medium saucepan over medium heat.
2. Add the onion and cook until translucent, 3–4 minutes. Stir in the garlic and chopped roasted red peppers and cook until fragrant, about 1 minute.
3. Pour in the diced tomatoes, then add the shrimp and half of the cilantro. Simmer gently, stirring occasionally, until the shrimp are opaque and just cooked through, 3–5 minutes. Stir in the coconut milk and Sriracha and warm through without boiling.
4. Remove from heat. Stir in the lime juice, then season to taste with salt and pepper.
5. Serve hot, garnished with the remaining cilantro.