Hey Sally....I made your broccoli soup [the one you love, not the one you swear at] It's great!

M

marilynfl

Moderator
Just to reduce calories, I only used half a can of coconut milk and it was STILL very tasty. Thank you for another winner...and for finally getting me to sauté vegetables in coconut oil.

 
Dear Marilyn....

... one advice for you, never ever EVER make a soup I swear at, or any other foodstuff that gets profanity out of my sweet mouth (don't you dare commenting on this!)

smileys/smile.gif

it's a great soup and I am counting the days to get home and make another batch. Traveling is nice but I honestly much rather eat my own food....

 
REC: Shrimp Moqueca--sent this to a friend who called to say it was Fabulous...

Shrimp Moqueca

Recipe By: Sally/BR

Ingredients:

1 lb. large shrimp, peeled and deveined
1/4 cup kosher salt
1/4 cup sugar
juice of 1 lemon
1/4 cup olive oil (or a mixture of dende oil and olive oil)
1/2 yellow onion, diced
1/4 cup roasted red bell pepper, diced
1 clove garlic, minced
1/4 cup fresh cilantro leaves, minced
1 14.5oz can diced tomatoes (I like to use fire roasted, they work very well in this dish)
1/2 cup to 3/4 cup coconut milk
hot pepper sauce (Tabasco, Sriracha)
fresh cilantro to taste
salt and pepper to taste

Directions:

1. Prepare a mild brining solution mixing 1 quart water with 1/4 cup kosher salt and 1/4 cup sugar, plus the juice of half a lemon. Submerge the shrimp in the solution for about 15 minutes (see my comments). Remove shrimp from brine, rinse briefly and dry on paper towels.

2. Saute the onion in olive oil until it starts to turn golden, add the red bell pepper, garlic and fresh cilantro and saute for a few minutes longer. Season with salt and pepper. Add the tomatoes with their juices, cook for 5 to 10 minutes to marry the flavors, and add the shrimp. Cook just until it turns opaque, add the coconut milk, reduce the heat to low, and cook until everything is heated through and the sauce is smooth. Do not let the coconut milk boil too much or it may separate (it will still taste delicious, but it will look curdled). Add hot pepper sauce, taste, adjust seasoning and right before serving add more fresh cilantro and the juice of the other half of the lemon.

3. Serve right away over white rice.

 
Phil's favorite Brazilian recipe ever! (more)

sometimes I add fish together with the shrimp, and a couple of years ago I tried a version in Brazil using plantains....

amazing! truly spectacular - I had one that was exclusively plantains, and another shrimp and plantains, my favorite

 
I'm sure the fish would work well. My friends said that they wanted to..

mop up the sauce.

Do you add ripe or unripe plantains?

Do you just slice them and let them cook in the sauce?

 
I don't know....

.... would have to ask my friend back home, I think you can add either type and cook accordingly - they had some bite left, maybe they were not ripe, but I cannot be sure. It's been quite a few years that I had it.

 
This sounds really good! I have never heard of brining shrimp. Interesting. I will definitely

make this. Thanks for pointing out the recipe

 
Briing frozen raw shrimp is a GREAT thing to do--only 30

minutes, and it plumps them up to "fresh"--and I am NOT a brining person for poultry. ;o)

 
I have no idea and my friend is traveling in Portugal....

.... has not replied to me about this

honestly, I don't think it will make much difference one way or another, just monitor the cooking to make sure that if it is the ripe kind it won't be too soft

 
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