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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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chef Poe


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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