2cupsdiced 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
2Tablespoonstomato paste , optional
3-4Tablespoonssalt (or more if desired)
2Tablespoonsground black pepper (or more if desired)
6poundsJumbo or Extra Large shrimp (raw, shell and tail-off), thawed and pat dry
4juicy 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.Store in the fridge for up to 3 days. Or freeze for up to 2 months.
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