Rebocado de Camarão (Shrimp Rebocado)

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 of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) chicken or vegetable broth 1/2 cup (120ml) chicken or vegetable broth
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the ground cumin, paprika, and turmeric to the skillet, and cook for a minute to toast the spices.
5. 5.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes.
6. 6.
   Pour in the coconut milk and chicken or vegetable broth, and bring to a simmer.
7. 7.
   Cook for 5 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the chopped cilantro and lime juice.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Rebocado de Camarão hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a finely chopped chili pepper to the dish.
• If you prefer a thicker sauce, simmer the coconut milk for a few extra minutes to reduce it slightly.
• Serve the Rebocado de Camarão with a side of fresh salad or steamed vegetables to add a refreshing and nutritious element to the meal.
• If you're not a fan of shrimp, you can easily substitute it with chicken or tofu for a different twist on the dish.
• To enhance the presentation, garnish the dish with additional fresh cilantro leaves and a sprinkle of paprika.

Serving advice

Serve the Rebocado de Camarão hot, spooned over a bed of fluffy white rice or accompanied by crusty bread to soak up the flavorful coconut sauce. Add a squeeze of lime juice on top for an extra burst of tanginess.

Presentation advice

Present the Rebocado de Camarão in a shallow bowl, allowing the vibrant colors of the dish to shine through. Garnish with a sprig of fresh cilantro and a lime wedge on the side for an appealing and inviting presentation.