Creamy Shrimp Stew

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 lime, juiced 1 lime, juiced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) yuca (cassava), peeled and cubed 500g (1.1 lb) yuca (cassava), peeled and cubed
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons dendê oil (palm oil) 2 tablespoons dendê oil (palm oil)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil and add the yuca. Cook until tender, about 15-20 minutes. Drain and set aside.
2. 2.
   In a separate large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the bell peppers and tomatoes to the pot, and cook for 5 minutes until they begin to soften.
4. 4.
   Stir in the tomato paste, coconut milk, and broth. Bring to a simmer.
5. 5.
   In a blender or food processor, blend the cooked yuca with a splash of water until smooth. Add the yuca puree to the pot and stir well.
6. 6.
   Add the shrimp to the pot and cook for 5-7 minutes until they turn pink and are cooked through.
7. 7.
   Stir in the lime juice, fresh cilantro, and dendê oil. Season with salt and pepper to taste.
8. 8.
   Simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Creamy Shrimp Stew hot with white rice.

Treat your ingredients with care...

• Yuca (cassava) — Make sure to peel the yuca thoroughly, removing any tough outer skin. Boil until tender before blending into a smooth puree.
• Dendê oil (palm oil) — Use dendê oil sparingly as it has a strong flavor. It adds an authentic touch to the dish, but too much can overpower the other flavors.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper along with the bell peppers.
• If you prefer a smoother texture, you can blend the entire stew after cooking, excluding the shrimp.
• Substitute shrimp with firm white fish or chicken for a variation of the dish.
• Adjust the lime juice according to your taste preference for a tangier or milder flavor.
• Garnish with additional fresh cilantro for added freshness.

Serving advice

Serve the Creamy Shrimp Stew in individual bowls, accompanied by a generous portion of white rice. Sprinkle some chopped cilantro on top for a pop of color and freshness. Provide lime wedges on the side for those who enjoy an extra tangy twist.

Presentation advice

Present the Creamy Shrimp Stew in a shallow bowl, allowing the vibrant yellow color of the stew to shine through. Arrange a few cooked shrimp on top and garnish with a sprig of fresh cilantro. Serve with a side of white rice in a separate bowl for an inviting and visually appealing presentation.