Brazilian Shrimp Stew

The last few days for me were soooo stressful! My computer, the only computer I own, broke down. I freaked out. I mean I seriously

LOST.MY.SHIZZ 

Not only was I cut off from work, I was cut off from Facebook, Instagram, Twitter, etc

In other words, I was cut off from Y'all, and I totally realized that I am addicted to you. I huge ol' puffy heart love connecting with you in any way I can. 

Is that a bad thing?

I hope not!

You're my peeps and I luvs ya 

So what do I do when I don't have a computer to take up my time?

Clean the house?

Oh hellllll no!

I cooked of course! 

And boy oh' boy were Kevin and Mini Me glad I did!!

I made 3 dishes in just a few hours. There was so much food crankin' out of my kitchen they couldn't keep up.

Of course, Kevin kept asking me, "You aren't going to leave a ton of dirty dishes are you?".

*eyeroll* 

No dear, I am trying to clean as I go.

Ppfffttttt you should have seen the kitchen.

Dude, I am feedin' ya. #Quityerbitchin

Bahahaha 

So, back to the cookin', and mainly this soup (since that IS what we are focusing on in this post), Uummmm ya, I think I found my new favorite soup!

Seriously.

I am not blowin' smoke here people.

As soon as I took a bite I was ticked off that I hadn't made a double batch. I mean this stuff fires on all cylinders. You have creamy, rich, a touch of sweetness, and then a little bit of heat sneaks up on you. Not to mention those scrumptious bites of shrimp.

We all finished our bowls in lightning fast time.

Then there was a mad dash to the kitchen to see who got the rest of it.

This is worth the fight, I promise ya. It is heaven in a bowl!!! 

Yield: 4 servingsAuthor: Bobbi Hass-Burleson

Brazilian Shrimp Stew

Creamy and rich, with a touch of sweet and a little heat, this shrimp stew brings the best of all worlds to you in one delicious bowl.

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 or 2 jalapenos, seeded and minced (start with one if you aren't heat lovers like we are)
• 3 cloves garlic, minced
• 1/2 cup long-grain rice
• Kosher salt
• Fresh cracked black pepper
• 1 ( 15-ounce ) can crushed tomatoes
• 6 cups water
• 1 (15-ounce) can unsweetened coconut milk
• 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
• 1/2 lemon, juiced
• 1/2 cup chopped fresh cilantro

instructions

1. In a large pot, or dutch oven, heat the oil over medium heat. Add the onion, bell pepper, jalapeno, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 to 7 minutes.
2. Add the rice, salt, pepper, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender - 10 to 12 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then add the shrimp. Simmer, stirring occasionally, until the shrimp are done, 3 to 5 minutes. Stir in the lemon juice, and cilantro.
4. Taste and adjust seasoning as desired.

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Shrimp in Coconut Sauce

The Best One Pot Lemon Garlic Butter Shrimp Recipe Ever

One Pot Shrimp Scampi

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