Camarao de Coco (Coconut Shrimp Stew)

By: Erwin

I'm a little unsure of the origin of this dish (from Nigeria, to Ethiopia, to Mozambique; I haven't figured out exactly where it's from.) Of course I had to tweak with the original so I hope it is still relatively true to its origins - wherever that may be.

Ingredients

2 lbs Shrimp shelled, de-veined, tails removed
1/4 cup Butter
3 cloves Garlic
1 Onion sliced thinly
2 tbsps Flour
2 1/2 tsps Salt or to taste
1 tsp Ground Cumin
1 tsp Ground Paprika
1 1/2 tsps Sugar
2 cans Coconut Milk

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Directions

In a large pot, cook the shrimp in the butter until pink. Remove the shrimp and set aside leaving the liquids in the pot. Add the garlic and onion and cook until translucent and fragrant.

Next, add the flour and stir it in. Cook for about 2 minutes and then add the coconut milk and all of the spices.

Bring to a boil and make sure let thicken a bit before adding the shrimp back in to heat through.

Serve over rice.

Cook’s Compass

Camarao de Coco (Coconut Shrimp Stew)

By: Erwin

Ingredients

Directions

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