Lunch

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brazilian shrimp stew We sometimes like to eat something warm and comforting at lunch, especially during the winter.

This Brazilian shrimp stew is low in carbohydrates, but provides the protein and fat to hold until dinner.

100 g of shrimp contain 19 g of protein and 0 g of carbohydrates, for only 90 kcal. In addition, shrimps are rich in vitamins, minerals and omega-3 fatty acids , so important for good health.

Olive oil and coconut milk provide good fatty acids.

Ingredients:

750 g of fresh shelled shrimps
60 ml of extra virgin olive oil
1 clove of garlic
¼ onion
1 red pepper
50 g fresh coriander
1 can of 400 g diced tomatoes arrabiata (chilli)
250 ml of coconut milk
1 tablespoon of sambal oelek
The juice of half a lemon
Salt and black pepper
Preparation:

Clean the onion and slice it thinly.
Heat the olive oil in a saucepan and fry the onion in the oil for a few minutes.
Slice the red pepper.
Squeeze the garlic clove and fry in the pan with the red pepper.
Add canned tomato dices, shrimp and finely chopped coriander. Cover the pan and simmer until the shrimp is cooked.
Add coconut milk and sambal oelek and continue cooking without boiling.
Add the lemon juice then salt and pepper

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