One of the major influencers of my passion for cooking and whole foods is my mother. I have memories of making our pasta from scratch in the kitchen, being in charge of making the salad dressings from a very young age, visit the tiny little "hippy" food stores in the pre "Whole Foods as a mainstay" era, never having (and never developing a taste for) soda or processed foods around the house. I am so grateful that she raised me that way! And, one of the things that she's most passionate about is Brazilian culture. She's spent many years traveling around and living in the country, and one of my favorite meals she taught me to prepare that she experienced during her travels is a thick, coconut-y fish stew bursting with bright, tropical flavors called Moqueca de Peixe, which is what inspired this dish using shrimp. Thanks, mama!
BRAZILIAN SHRIMP AND PALM HEART STEW
2 tbsp coconut oil
1 small white onion, chopped
1 yellow bell pepper, chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 cups fish stock
1 15 oz can low salt diced tomatoes, drained
1 15 oz can full fat coconut milk
2 limes, 1 juiced and 1 cut into wedges
i 15 oz can hearts of palm, drained, sliced into 1/3 inch rounds
1 lb medium raw shrimp, peeled and deveined
1/4 cup shopped fresh cilantro
1) In a large dutch oven over medium heat, heat the oil. Add the onion, sprinkle with a hefty pinch of salt, and cook until soft and translucent, about 10 minutes. Add the bell pepper and cook, stirring, for about 5 minutes more, until the bell pepper begins to soften. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
2) Add the broth, tomatoes, coconut milk, and juice of 1 lime, bring to a boil, and then reduce to a low simmer. Let simmer for 35-45, until thickened a bit. Stir in the hearts of palm and simmer for 5 minutes more.
3) Add the shrimp and increase the heat to medium. Simmer until the shrimp is cooked through, 5-7 minutes. Season to taste with salt and pepper. Stir in half of the cilantro and ladle into serving bowls. Top with additional cilantro and serve with lime wedges.
Hi. I'm Claudia. I'm a food obsessed, nature loving, fitness fanatic and happy gal living in the Pacific Northwest. I've been eating and cooking healthy foods for most of my life, and I'm so excited to share my passion for it with you!