Brazilian Shrimp in Coconut Milk Sauce

Brazil is the 5th largest country in the world in terms of landmass, and it has an incredibly long coastline.  As a result, fish and shellfish are a major part of the diet.  Shrimp stews like this one, made with coconut milk, another commonly available ingredient, and peppers (which have their origins in Central and South America) are quite common.  I love this dish because it's great for entertaining.  It's easy to make, and you can prepare the sauce ahead of time and refrigerate it.  When your guests come, just return the pot to the stove, heat the sauce, and cook the shrimp for about 5 minutes, until they turn pink.  You can substitute cubes of a firm fleshed fish such as halibut, and you can use either regular or low fat coconut milk.  Regular coconut milk, however, has a more "coconutty" flavor.  The dish is wonderful served over white rice, and with braised, chopped kale on the side. 

To prepare, simply shred about 1 1/2 pounds of rinsed, fresh kale (a large bunch).  Heat 2 tablespoons of olive oil with one clove of minced garlic.  Then add the kale.  Cover and cook over medium-low heat for about 7 minutes, stirring once or twice.  It should still be a little crunchy.  Add salt to taste.

Recipe
(makes 4-6 servings)

1 1/2 lbs. large shrimp, peeled and deveined
3/4 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper 

1 large red pepper, cut in 1/2-inch pieces
1 large onion, cut in 1/2-inch pieces
3 medium tomatoes, cut in 1/2-inch chunks
1/4 cup olive oil
2 cans coconut milk (14 oz.) (low fat or regular)
2 teaspoons salt
3/4 teaspoon black pepper
3 teaspoons Tabasco (or to taste)
1  tablespoon  finely  chopped garlic
1/2 cup chopped fresh coriander (cilantro), for garnish

1. In a small bowl, combine the shrimp, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Refrigerate.

2.  In a large pot, sautée the chopped red pepper, onion, and tomatoes in the oil until they all become soft.

4. Add the coconut milk, 2 teaspoons salt, 3/4 teaspoons black pepper, Tabasco, and chopped garlic.  Cook over medium-low heat for approximately 30 minutes, stirring occasionally.

5.  Add the shrimp, stir well and cook for about 5 minutes, or until the shrimp turn pink and are cooked through.

6. Pour into a large serving bowl and sprinkle with chopped coriander.