Guerry Norwood
I love this Brazilian Shrimp Stew because it is so refreshing and very unique way to feature our local fresh Georgia Shrimp. This wasn’t a “passed-down” kind of recipe, but something I put together myself from other recipes. I enjoy cooking and like to find multiple recipes and pick and choose from them, playing around and adjusting them for my personal preferences.
Ingredients:
1 ½ lbs. fresh Wild Georgia shrimp, peeled & deveined.
¼ c. olive oil
¼ c. onion, diced
1 clove garlic, minced
¼ c. dried ancho pepper, diced & seeded
¼ c. fresh cilantro, chopped
1.can (14 oz.) diced tomatoes with chilis
1 c. coconut milk
2 Tbsp. Siracha hot sauce
2 Tbsp. fresh lime juice
salt & pepper to taste
Preparation:
Heat olive oil in medium saucepan. Sauté onions for several minutes until translucent, then add garlic and peppers and cook for several minutes longer. Add tomatoes, shrimp and cilantro to the pan and simmer gently until shrimp turns opaque. Pour in coconut milk and Siracha sauce and cook until just heated through – do not boil. Add lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
TIDBIT
By the Numbers
Shrimp are sold by size and the standard quantitative unit in the U. S. by count per pound. For instance, “11/15” denotes 11-15 shrimp per pound. This method is valid for fresh or frozen in the shell without the head on. The “U” designation stands for “under,” meaning less-than the count per pound. For instance, “U10” means that the shrimp are large enough that less than 10 make up 1 pound. To help the consumer to determine the size, a trade designation such as Jumbo or Medium, usually accompanies the count per pound on packaging.
