Brazilian Shrimp Stew with coconut milk

Most people think the clear substance in a coconut is coconut milk. The truth is that liquid is coconut water. Coconut milk is actually a combination of equal parts of shredded coconut and water, simmered and then strained through cheesecloth, squeezing out as much of the essence of the pulp as possible.

The cool thing about coconut milk is that it has a mild coconut flavor but renders a clean creamy base for soups and stews. The addition to sugar can give it a Mediterranean flavor. Even though some of the spices used in this recipe are in fact not Brazilian, the method and most the ingredients are. So here is my take Brazilian Shrimp Stew with coconut milk

14 oz about 2 cups frozen shrimp
2 carrots julienned and diced
1 large potato julienned and diced
7 oz spinach rolled and ribboned
2 cloves of garlic finely chopped
1 tsp canola oil
1 14 oz can chopped tomatoes
1 14 oz can coconut milk
1/4 cup sugar
1 scallion cleaned and finely chopped
2 tbsp fish sauce (I like oyster sauce)
1 tsp red curry
1 tsp ground coriander
1 tsp ground star anise or all spice
1 tsp clarified butter
1 tsp hot sauce
juice of 1 small lime
salt and pepper to taste

Method
in a large, deep skillet heat oil. saute the potatoes and carrots for three to five minutes. Add tomatos and continue simmering for ten minutes, stirring occasionally.

Add coconut milk, fish sauce, sugar, curry powder, coriander, star anise and a dash of salt and pepper. continue to simmer.

in a small skillet heat butter until bubbling. Add scallions and saute for 30 seconds then add shrimp and garlic. Saute for 5-10 minutes or until the shrimp is pink and not translucent but still slightly soft.

Add the juice of the lime to the shrimp skillet.

Add shrimp skillet saute to the deep skillet. Over high heat bring to a boil. Once boiling reduce heat to low and add spinach. Cover pot and allow to cool for 5 minutes.

Ladle into small bowls and top with a few drops of hot sauce and scallion and serve with a grilled buttered crustini.

A twist is to serve cold after a day in the fridge.

Next post is a super easy recipe for Spaghetti Carbonera