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Brazilian Zesty Hot & Spicy Shrimp Recipe

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This recipe for Brazilian Zesty Hot & Spicy Shrimp, by , is from Chef Poe's Ybor City Quizene, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chef Poe
Added: Friday, January 14, 2005


6 Medium Dried Crushed Malagueta Chiles or Piquins -
3 Tablespoons Extra Virgin Olive Oil -
1 Small Onion, finely chopped -
2 Stalks Celery, finely chopped -
6 Cloves Garlic, finely sliced -
1 Cup Pimiento, finely chopped -
4 Cups Small Shrimp, peeled -
2 Medium Tomatoes, finely chopped -
1 Cup Coconut Milk -
1 Tablespoon Palm Oil -
1/2 Teaspoon Cinnamon -
1/4 Teaspoon Ground Cloves -
1/4 Teaspoon Ground Ginger -
3 Tablespoons Lemon Juice -
Salt And Pepper to taste -
1/4 Cup Cilantro, finely chopped -
6 Cups Rice, cooked -

Soak chiles in hot water for 15 minutes & drain.
Heat oil and saute the onions until soft.
Add celery, garlic, chiles, and pimiento.
Saute for 5 minutes only.
Stir in shrimp and saute only until pink.
Remove shrimp and reserve.
Now add tomatoes, coconut milk, palm oil and spices & bring to a boil,
Reduce heat and simmer until mixture thickens, about 10 minutes.
Now return the shrimp, stir in lemon juice and season with salt and pepper. (lite on the salt)
Serve on a bed of your favorite rice.
Garnish with cilantro and a lemon wedge twist.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60 Minutes or less
Personal Notes:
Personal Notes:
Go's well over your choice of spagetti.
Trying adding 1 lb. peeled and cleaned crawfish to the recipe including the shrimp.




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