Brazilian Shrimp Stew (Moqueca de camarones)

Serving size: 1 cup Calories: 294 Fat: 19g Carbs: 5g net Protein: 24g

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Step 1

Heat olive oil in a medium saucepan

Step 2

Saute onions for several minutes until translucent, then add the garlic and roasted peppers and cook for several minutes more

Step 3

Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque, about 3 minutes

Step 4

Pour in the coconut milk and Sriracha sauce and cook just until heated through - do not boil

Step 5

Add lime juice and season with salt and pepper to taste

Step 6

Serve hot, over caulivlower rice and garnish with fresh cilantro