"I grew up with this recipe in northeast Brazil," says Perlla Fonvielle. These days, she makes it with wild Oregon shrimp.
2 tablespoons vegetable oil
1 small onion, chopped
1 medium carrot, cut into matchsticks
1 teaspoon red chile flakes
1 can (15 oz.) coconut milk
1 medium tomato, chopped
1 pound shelled and deveined medium shrimp (26 to 30 per lb.)
1/2 cup chopped cilantro
How to Make It
Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.
Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.
Note: Nutritional analysis is per serving without rice.
OMG! made this tonight because I had everything in the pantry and didn't feel like cooking and my husband and I ate *way* more than we should. I felt like taking the sauce and just drinking it by itself. No changes to the recipe other than using microwave rice.
This is a keeper and will happily serve to company.
I really like this recipe. Did not expect much but thought I would give it a try and it was quite tasty. I made it exactly as written. I would definitely serve it to company - those who like spicy and shrimp.
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