Manteca Shrimp Stew

Perfect for cold weather.


1 lb raw Shrimp, peeled and deveined (keep the shell)
3 cups Shrimp broth
1/4 cup Olive Oil
1/4 cup Onion, diced
6 cloves Garlic, mined
1/4 cup fresh Cilantro, chopped
5 pcs Tomatoes, diced
1 pc green/red bell pepper
2 cups Coconut Milk
1 1/2 tbsp Sriracha hot
2 tbsp fresh Lime juice
Salt and pepper to taste

1 cup coconut cream to make it more creamier


Shrimp Broth
1. Boil the shell of shrimp on a pot. Set aside.

1. Heat olive oil in a saucepan.
2. Saute onions until translucent. Add garlic and cook for a couple of minutes.
3. Add the tomatoes and cilantro to the pan.
4. Add shrimp, simmer until shrimp turns opaque.
5. Remove cooked shrimp (to avoid overcooking). Set aside.
6. Pour in coconut milk, shrimp broth and  sriracha sauce, and let it boil.
7. Add cooked shrimp, lime juice and season with salt and pepper.
8. Serve hot and with lime on the side.

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