Brazilian Shrimp And Fish Stew F W Recipes

Steps:

• Note from the test kitchen Pickled hot cherry peppers are usually sold jarred, next to the pickles or jarred roasted red peppers at the supermarket. Haddock or other firm-fleshed, flaky whitefish may be substituted for cod. We prefer untreated shrimp, but if your shrimp are treated with sodium, do not add salt to the shrimp in step 2. Our favorite coconut milk is made by Aroy-D. Serve with steamed white rice.
• 1. FOR THE PEPPER SAUCE: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.
• 2. FOR THE STEW: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.
• 3. Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.
• 4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).
• 5. Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
• 6. Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

Steps:

• Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
• Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
• Serve stew with cooked jasmine rice.

Steps:

• Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
• Puree tomatoes with juice in a blender til smooth.
• cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
• Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
• Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
• Stir in dende oil and remaining cilantro. Season to taste.

Steps:

• 1. Pepper Sauce- process all ingredients in the food processor until smooth- about 30 sec. Season with salt to taste and transfer to a separate bowl. Rinse out bowl of food processor.
• 2. Stew- Toss shrimp and cod with garlic, 1/2 t. salt, and 1/4 tsp. pepper in bowl. Set aside.
• 3.Process onion, tomatoes and their juice, and 1/4 cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 sec.
• 4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and 1/2 t. salt and cook, stirring frequently, until softened, 5- 7 min. Add onion-tomato mixture and 1/2 t. salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3-5 min. (Pot should not be dry.)
• 5. Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cook for 5 min. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
• 6. Gently stir in 2 T. pepper sauce and remaining 1/2 C. cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

Steps:

• Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
• Purée tomatoes with juice in a blender until smooth.
• Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
• Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
• Available at Brazilian and West African markets and Kalustyan's (800-352-3451).