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An One Pot Brazilian Shrimp Stew made from sauteed vegetables and shrimp cooked in coconut milk in less than 30 minutes. The perfect dish for Lent, Easter, or a weeknight meal any time of the year!
Traditional seafood dishes such as this Brazilian Shrimp Stew (Ensopado de Camarão in Portuguese) are must-haves at any Latin table on Easter — as well as during the season of Lent.
This is a dish perfect for bringing family and friends together! Perhaps you may be asking: “Why so?”
Well, Brazil has the largest Catholic population in the world, which observes Lent — the 40-day period when one abstains from eating meat and poultry…
… starting at noon on Ash Wednesday and extending until Easter Sunday.
Our Ensopado de Camarão (Brazilian Shrimp Stew) is perfect for this occasion.
It is an one-pot dish originally made from sauteed fresh vegetables and shrimp simmered in coconut milk, broth, and tomato paste.
The word ensopado is a derivative of soup in Portuguese –which in this case denotes a stew with lots of sauce.
The reason why the sauce is so abundant is because the dish is traditionally served over white rice — which of course absorbs part of the sauce.
The stew is also great accompanied by a hard-crusted bread to mop up the savory sauce with.
We are putting our own little twist on the dish, making it even more flavorful.
Instead of the vegetable broth, we are substituting Clamato® Tomato Cocktail, which is available in Walmart’s juice aisle.
Clamato® is a tomato cocktail juice bursting with freshness, which comes in various sizes — including the 64 fl. oz. that comes in handy to serve more people or to use in multiple recipes.
So yes, it can be enjoyed all by itself or incorporated into scrumptious cocktails and dishes such as our Brazilian shrimp stew. It really spices up parties and get-togethers with family and friends…
… And so that is why we are using Clamato in our stew, and also for preparing a refreshing Tomato Basil Caipirinha to pair with it…
… which calls for lime wedges muddled with sugar and then mixed with Clamato, cachaça (vodka or white rum), crushed ice, and fresh basil leaves. Cheers!
How to Make One Pot Brazilian Shrimp Stew
To make our stew, heat vegetable oil in a large pot and add chopped onion and bell pepper.
Let cook for about 3-4 minutes on medium heat, stirring occasionally. Add the garlic and cook for about 1 minute.
Then, add diced fresh or canned tomatoes, letting cook for a couple of minutes, and transfer to the blender.
Add coconut milk, Clamato® Tomato Cocktail, tomato paste, and seasonings, and blend until smooth.
Using the same pot, heat remaining vegetable oil and saute raw shrimp for about a couple of minutes and transfer to a plate.
Pour blended mixture into the pot and let simmer uncovered for about 10 minutes. Place shrimp into the pot and let cook for about 3 minutes.
Remove from the heat, adjust the seasonings, add lemon/lime juice, chopped cilantro or parsley, and serve while hot over white rice.
And there you have it– a dairy-free and gluten-free meal to please a crowd.
See? Simple… yet so outrageously flavorful!!! I am telling ya, this dish will help you to make memories with your family and friends around the table.
For more info about Clamato and delicious recipes, please click here.
Now tell me, what are some of your favorite dishes and drinks to prepare during the Lent season?
TO PIN & ENJOY!
One-Pot Brazilian Shrimp Stew
- 3/4 cup vegetable oil, divided
- 4 small white onions, chopped
- 4 green bell peppers, de-seeded and chopped
- 12 cloves garlic, roughly chopped
- 2 cups diced canned tomatoes (or fresh) If using canned tomatoes, drain the liquid first and discard.
- 4 (13.5 oz) canned coconut milk
- 1 (32 fl. oz.) Clamato® Tomato Cocktail
- 2 Tablespoons tomato paste , optional
- 3-4 Tablespoons salt (or more if desired)
- 2 Tablespoons ground black pepper (or more if desired)
- 6 pounds Jumbo or Extra Large shrimp (raw, shell and tail-off), thawed and pat dry
- 4 juicy limes, juiced
- chopped cilantro or parsley
- Heat half of the oil in a large no stick pot over medium heat and then add chopped onion and bell pepper.
- Let cook for about 3-4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute. Do not let brown!
- Add diced tomatoes, letting cook for a couple of minutes, and transfer to a blender.
- Add the coconut milk, Clamato tomato cocktail, tomato paste, and seasonings. Blend until smooth.
- Using the same pot, heat remaining vegetable oil over medium-high heat and cook raw shrimp for about a couple of minutes. Transfer to a plate.
- Pour blended mixture into the pot, bring to a boil, and then reduce heat to medium and let simmer uncovered for about 10-12 minutes.
- Place shrimp into the pot and let cook for about 3 minutes.
- Remove from the heat, adjust the seasonings, stir in lemon/lime juice,and chopped cilantro or parsley. Enjoy!
This Brazilian shrimp stew traditionally contains a lot of sauce -- this is why is recommended to serve it over white rice (which of course absorbs part of the sauce) or accompanied by hard-crusted bread to mop up the savory sauce with.