Who said we need to give up cooking creamy and delicious food to eat healthy without worrying about getting fat? For those who love sea food, I created a lighter and healthier version of this Brazilian shrimp stew recipe, and it is very easy to make and delicious. I love to swap rice for quinoa to add a little more protein and fewer calories.
Brazilian Light Shrimp Stew
Author: Lighter Self
Recipe type: Main Dish
Cuisine: Sea Food
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 lb. fresh shrimp, peeled and deveined;
- 4 garlic cloves, minced;
- 1 large onion, cubed;
- 1 tsp. pink Himalayan salt;
- ½ tsp. black pepper, freshly grinded;
- 2 tbsp. freshly squeezed lemon juice;
- 1 cup cilantro, chopped;
- 5 green onions, finely chopped;
- 0.12 lbs. yucca, peeled and diced;
- 1 cup water;
- 2 tsp. extra virgin olive oil;
- 1 red bell pepper, diced;
- 1 yellow bell pepper, diced;
- 1 orange bell pepper, diced;
- 3 Campari tomatoes, diced;
- ½ cup unsweetened coconut milk (not the canned ones, the beverage ones).
Instructions
- Season the shrimp with garlic, salt and lemon. Reserve in the refrigerator;
- In a saucepan bring the water and cassava to boil and simmer for about 30 minutes.
- After the cassava cool down, puree it with water in a blender;
- Sauté the onion, peppers, tomatoes and seasoned shrimp in olive oil;
- Add the cassava puree and bring everything to a boil;
- Add the coconut milk, cilantro and green onions, mix everything together and serve.
