One-Pot Brazilian Shrimp Stew (Ensopado de Camarao)

Ingredients

• 3/4 cup vegetable oil, divided
• 4 small white onions, chopped
• 4 green bell peppers, de-seeded and chopped
• 12 cloves garlic, roughly chopped
• 2 cups diced canned tomatoes (or fresh) (If using canned tomatoes, drain the liquid first and discard. )
• 4 (13.5 oz) canned coconut milk
• 1 (32 fl. oz.) Clamato® Tomato Cocktail
• 2 Tablespoons tomato paste , optional
• 3-4 Tablespoons salt (or more if desired)
• 2 Tablespoons ground black pepper (or more if desired)
• 6 pounds Jumbo or Extra Large shrimp (raw, shell and tail-off), thawed and pat dry
• 4 juicy limes, juiced
• chopped cilantro or parsley

Instructions

1. 1

   Heat half of the oil in a large no stick pot over medium heat and then add chopped onion and bell pepper.

2. 2

   Let cook for about 3-4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute. Do not let brown!

3. 3

   Add diced tomatoes, letting cook for a couple of minutes, and transfer to a blender.

4. 4

   Add the coconut milk, Clamato tomato cocktail, tomato paste, and seasonings. Blend until smooth.

5. 5

   Using the same pot, heat remaining vegetable oil over medium-high heat and cook raw shrimp for about a couple of minutes. Transfer to a plate.

6. 6

   Pour blended mixture into the pot, bring to a boil, and then reduce heat to medium and let simmer uncovered for about 10-12 minutes.

7. 7

   Place shrimp into the pot and let cook for about 3 minutes.

8. 8

   Remove from the heat, adjust the seasonings, stir in lemon/lime juice,and chopped cilantro or parsley. Enjoy!