Yesterday I was talking about ancestors on Facebook and the topic brought so many memories of my mom and my aunt cooking in the kitchen and making a feast for the eyes and senses.
So I came back from work and decided to make this easy, healthy and delicious recipe! I grew up eating Ensopado de Camarao and that aroma of the shrimp and coconut milk, just fills my heart!
I want to share a little bit of the history of the dish: African slaves came to Brazil in the 1700s to work on the sugar cane plantations and brought their rich cuisine, which influenced and infused the Portuguese sea food cuisine.
They introduced herbs, roots, flour and the delicious aroma of a strong culture which left their mark, at least in the kitchen, since their voices and freedom prohibited from expressing it otherwise.
1 diced onion
2 cloves of garlic
1 diced tomato
Salt, pepper to taste
2 pounds of raw shrimp deveined and tail off
2 tbsp of Olive Oil
2 tbsp of Coconut Milk
Chopped cilantro or parsley to garnish
I did not have cilantro, so I used parsley from my garden. I just love going to my garden and picking up fresh parsley to use in these dishes!
Sautee onion, garlic until soft:
Season the shrimp with salt and pepper:
Add tomato and cook until a light broth comes out of it, for 5 minutes or less:
Add coconut milk and cook until shrimp is fully cooked.
Add chopped cilantro or parsley to garnish and serve over white rice. I personally add 1/2 of a shrimp cube (you will find it in the Spanish aisle of your grocery store) to the rice while it’s cooking for extra flavor.
It should not take more than 15 minutes including prep and cooking! I’ve shared this recipe before on the blog, but it came out so good yesterday, that I thought it was time to bring a fresh look to it!
I hope you enjoy this traditional and easy, no fat added dish as much as I do! What dishes bring childhood memories to you?
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