7 de abril de 2016
BRAZILIAN SHRIMP STEW
by MARIO BATALI of THE CHEW
1 1/2 pounds yucca or manioc root (peeled and diced 1-inch pieces)
2 1/2 pounds large shrimp (peeled and deveined, shells reserved)
2 1/2 cups water
1 small onion (peeled and small dice)
1 green bell pepper (small dice)
2 cloves garlic (sliced)
1-2 Thai chilies (thinly sliced)
2 cups crushed tomatoes
1/3 cup cilantro (roughly chopped)
1/3 cup coconut milk
lime wedges (to garnish)
In a medium saucepan add yucca with 3-4 cups of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain yucca and mash using potato masher or fork.
In another medium saucepan, add reserved shrimp shells and water and bring to a simmer for 10-12 minutes. Strain broth.
In a large pot, add olive oil and palm oil and place over medium-high heat. Add onion, green pepper, garlic and Thai chilies and sauté until tender and lightly browned. Add crushed tomatoes, shrimp and 2 cups of shrimp broth. Bring to a simmer and cook until shrimp are tender, about 5 minutes. Add cilantro and coconut milk and stir to combine. Season with Kosher salt and freshly ground black pepper.
Serve stew over a scoop of mashed yucca. Garnish with cilantro and finish with lime juice.
Tip: if you don't have time to make shrimp stock, substitute with water or store-bought seafood or fish stock.
Posted by Brenda A. Ysaguirre at 2:00