0 from 18 votes
One-Pot Brazilian Shrimp Stew (Ensopado de Camarao)
An One-Pot Brazilian Shrimp Stew made from sauteed vegetables and shrimp cooked in coconut milk in less than 30 minutes. The perfect dish for Lent, Easter, or a weeknight meal any time of the year!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 16 people
Calories: 1304 kcal
Course:
Main Course
Cuisine:
Brazilian
Ingredients
- ¾ cup vegetable oil, divided
- 4 small white onions, chopped
- 4 green bell peppers, de-seeded and chopped
- 12 cloves garlic, roughly chopped
- 2 cups diced canned tomatoes (or fresh) If using canned tomatoes, drain the liquid first and discard.
- 4 (13.5 oz) canned coconut milk
- 1 (32 fl. oz.) Clamato® Tomato Cocktail
- 2 Tablespoons tomato paste , optional
- 3-4 Tablespoons salt (or more if desired)
- 2 Tablespoons ground black pepper (or more if desired)
- 6 pounds Jumbo or Extra Large shrimp (raw, shell and tail-off), thawed and pat dry
- 4 juicy limes, juiced
- chopped cilantro or parsley
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!
Cup of Yum
Notes
- This Brazilian shrimp stew traditionally contains a lot of sauce -- this is why is recommended to serve it over white rice (which of course absorbs part of the sauce) or accompanied by hard-crusted bread to mop up the savory sauce with.
- Store in the fridge for up to 3 days. Or freeze for up to 2 months.
Nutrition Information
Calories
1304kcal
(65%)
Carbohydrates
34g
(11%)
Protein
46g
(92%)
Fat
117g
(180%)
Saturated Fat
101g
(505%)
Cholesterol
429mg
(143%)
Sodium
2757mg
(115%)
Potassium
1530mg
(44%)
Fiber
12g
(48%)
Sugar
18g
(36%)
Vitamin A
223IU
(4%)
Vitamin C
54mg
(60%)
Calcium
351mg
(35%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 1304
% 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.