One-Pot Brazilian Shrimp Stew (Ensopado de Camarao)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
16 people
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Calories
1304 kcal
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Course
Main Course
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Cuisine
Brazilian
One-Pot Brazilian Shrimp Stew (Ensopado de Camarao)
Description
The recipe uses a combination of sautéed onions, green bell peppers, and garlic cooked briefly to preserve freshness before blending with diced tomatoes, coconut milk, clamato juice, and optional tomato paste. This mixture is cooked into a bright, creamy sauce that forms the stew's base. The shrimp are cooked separately to retain texture and then returned to the simmering sauce to finish cooking gently.
The result is a stew with plump, tender shrimp enveloped by a thick, flavorful sauce with subtle acidity from tomatoes and a creamy richness from coconut milk. Fresh lime juice and chopped cilantro or parsley added at the end provide brightness and herbal notes.
Traditionally served with white rice, which absorbs sauce, or alongside crusty bread to mop up the sauce, this stew offers a hearty meal. Leftovers can be refrigerated up to three days or frozen for two months, allowing for convenient make-ahead options.
Ingredients
- ¾ cup vegetable oil divided
- 4 white onion small, chopped
- 4 green bell pepper de-seeded and chopped
- 12 garlic cloves, roughly chopped
- 2 cups tomato If using canned tomatoes, drain the liquid first and discard, diced canned or fresh
- 4 (13.5 oz) coconut milk canned
- 1 (32 fl. oz.) clamato juice
- 2 Tablespoons tomato paste optional
- 3-4 Tablespoons salt or more if desired
- 2 Tablespoons black pepper ground, or more if desired
- 6 pounds Shrimp jumbo or extra large, raw, shell and tail-off, thawed and pat dry
- 4 lime juicy, juiced
- cilantro or parsley, chopped
Instructions
- 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!
Notes
- Serve the stew with white rice to absorb the sauce or with crusty bread to scoop up the flavors.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 1304 kcal
% Daily Value*
| Calories | 1304kcal | 65% |
| Carbohydrates | 34g | 11% |
| Protein | 46g | 92% |
| Fat | 117g | 180% |
| Saturated Fat | 101g | 505% |
| Cholesterol | 429mg | 143% |
| Sodium | 2757mg | 115% |
| Potassium | 1530mg | 33% |
| Fiber | 12g | 48% |
| Sugar | 18g | 36% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 54mg | 60% |
| Calcium | 351mg | 35% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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