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

Recipe from Food and Wine

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.