Remember when I used to cook? Like really cook, every night? Ya, me too. Now I slack off and make something simple for myself during the week, it usually involves a rotisserie chicken and lettuce or something to throw on the grill. K will get a super gourmet meal of pasta or quesadillas.
I do get a chance to make a few real meals on the weekends when Shane is home. To get motivated I need the extra hands to keep K busy and the extra mouth to help eat it.
That is why our dinner theme parties are so fun. It gives me a chance to make a dish or two that I probably wouldn’t make on a day that ends in Y.
This months theme was South American cuisine and I went with Brazil. I made a popular candy that they eat called Brigadeiros {recipe to come} and some shrimp in a coconut sauce. This dish was pretty easy and I will make it again, it was muito bom!
I followed the recipe exact but before adding the shrimp I decided the sauce was a little bland. I added more coconut milk, the rest of the tomato sauce and a tad more salt. I was impressed with the heat the habanero let off, but I would throw in 2 next time.
Bahia-Style Shrimp in Coconut Sauce
2 pounds large shrimp, shelled and deveined, tails left on { I took them off}
3 garlic cloves, minced
Juice of 1 lime
Kosher salt to taste
2 tablespoons corn oil { I used EEVO }
1 small onion, minced
6 scallions, white and light green parts, minced
1/2 medium red bell pepper, mince
1/2 medium green bell pepper, minced
6 plum tomatoes, minced
1/4 cup tomato sauce
1/2 cup unsweetened coconut milk
1 Scotch bonnet or habanero chile, halved and seeded
1 tablespoon minced cilantro leaves and stems
Lime wedges, for serving
In a large bowl, toss the shrimp with the garlic, lime juice and 1 teaspoon of salt. Let marinate at room temperature for 30 minutes.
In a large skillet, heat the Annatto Oil until shimmering. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the minced tomatoes and cook until softened, about 5 minutes. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about 10 minutes. Increase the heat to moderately high. Add the shrimp and cook, stirring, until they’re pink and opaque, about 5 minutes. Transfer to a serving dish and discard the chile. Sprinkle with the cilantro and serve with lime wedges.
Serve with white rice.
Looks oh so delicious!