Moqueca de Camarão (Brazilian Coconut Shrimp Stew)

I loved this dish. It was more like a thick curry, delicious with the flavors of the veggies, shrimp, and coconut milk.  It was pretty easy to prepare as well, and healthy! This is a recipe from Cooking with Lucas; the chef I've done quite a few cooking classes with.  During the lockdown, he did nightly cooking shows from his apartment, and later, his boat in Venice.  This video on Youtube is the whole class, if you're interested.  My daughter and I watched and followed along with him live.  It was fun.  During the lockdown, I also made his Chicken & Leeks, plus Focaccia Bread.

Moqueca de Camarão (Coconut Shrimp Stew)
Adapted from Cooking with Lucas

1 tbsp coconut or palm oil
4 cloves of garlic (sliced)
1 tbsp chopped ginger or ginger paste
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
1 regular can coconut milk
2 tbsp tomato paste
1 kg/ 2.2lbs cleaned, deveined shrimp (I only had one pound- it was fine)
Fresh Cilantro leaves
Dried chili peppers, optional

Cayenne, Paprika, chili powder OR Aleppo chili powder (choose what you want, or something different)
Two limes

1.  In a big pot, fry the ginger, garlic and onions with the coconut oil. After they are getting a bit brown add the peppers and tomatoes. Stir a little bit and let cook with the pot closed in medium/low heat for 5 minutes. Add the coconut milk and tomato paste and let cook for another 10 minutes with the pot closed. Don't stir too much. After the 10 minutes add the chopped cilantro leaves, the spices and the shrimp. Close the pan again and let cook for 5-10 minutes on medium heat. Open the pot and squeeze in the lime. Serve with rice and fried cassava or fried potatoes. Top with more cilantro, if desired.

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