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    Preparation Time
    20 Mins
    Spice Level  

Afro-Brazilian Shrimps in Coconut Sauce Bobo de Camaroby Cook Gourmet

Rs. 598 Serves 2

An Afro-Brazilian recipe, which combines fresh shrimps with a delicious sauce based on coconut milk and potatoes. Flavors are enhanced by fresh citrus notes (lime juice is used). The silky coconut milk and potato sauce surrounds the spices and gives the shrimps a fine aroma.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories375


    Non Stick Pan

INGREDIENTSPortion for 2

    1 Cup Rice
    300 gms Shrimps
    250 gms Potatoes
    200 ml Coconut Milk
    1/4 Cup Scallion
    1/4 Cup Green Bell Peppers
    1 Tomato
    4 tbsp Cilantro
    1 tbsp Garlic
    1 Lime
    3 tbsp Olive Oil
    1/4 tsp Turmeric Powder
    2 tbsp Green Onions for Garnish

    Cook Gourmet

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      Prepare Potato & Coconut Milk Paste In a blender whisk together potatoes with coconut milk until you get a smooth paste, keep aside, it would be used later for prawns. (The photo shows consistency of paste, used subsequent step)


      Cook Rice Rinse rice under water to remove starch Take 3 cups (750 ml) of water in an open pan and bring water to the boil. When water has come to the boil stir in rice, along with salt and bring it back to a gentle simmer Cover the pan with a lid and cook for 12-15 minutes under low flame. Drain excess water and keep aside.


      Cook Aromatics for Prawns While rice cooks, heat olive oil on low-medium heat. Add onions, garlic and saute for 2 minutes until translucent.


      Add Shrimps, Bell Peppers & Tomatoes Add the shrimps, sprinkle with salt and pepper to taste, stirring for 1 minute, shrimps will just about turn pink in color. Add the bell peppers and tomatoes and cook them on low-medium heat for 2 minutes.


      Stir in the Potato & Coconut Milk Paste Add the potato and coconut milk paste prepared earlier and cook for 1 minute on medium heat, add the turmeric and mix. (Turmeric is an integral element for Afro-Brazilian cuisine and is added at end for color & perfume) Add chopped cilantro, lime juice (use half lime) and spring onion greens. Switch off heat, serve with Rice, and wedges of half remaining lime.

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