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Brazilian Tomato-Coconut Shrimp Stew from Martha Stewart & Marley Spoon


A recipe from Martha Stewart & Marley Spoon

5 ozJasmine Rice
2 (3/4 oz) Coconut milk powder
1 Plum tomatoes
1 Garlic
1 Jalapeno chile
10 oz Shrimp
1 Lime
1/4 ozCilantro

Hi, Angels Working on Earth Family!

This recipe is a success! The shrimp, coconut stew, and rice are the bomb! This dish has such an exotic flavor and a great combination of flavors. Love! The Jasmine rice is so fluffy and light! It was easy because I used my rice cooker. Just follow the directions. The coconut and tomatoes warmed down the hot Jalapeno chiles! Cooking this was effortless and so much fun!

The only challenge for some might be the chiles. There is nothing wrong with leaving it out and using another alternative. This challenge is about using your creativity! Think outside that box! Turn on some music. Jam! The recipe turned out well because all of the ingredients complemented one another.


Cook the rice and prep the ingredients

In a small saucepan, combine rice, 1/1/4 cup of water, and salt to taste. Bring to a boil. Cover over low until rice is tender and liquid is absorbed, about 17 minutes. Cover until served. You may also use a rice cooker, be sure to follow the instructions.

While the rice is cooking, stir to combine all the coconut milk powder, 1/4 teaspoon of sugar, and 1/2 cup of warm tap water. Have bell pepper, discard stem and seeds, and thinly slice. Halve the onion, and then thinly slice one half.

Cook the veggies

Heat 2 tablespoons oil in a medium pot over medium-high. Add peppers and onions and cook, occasionally stirring, until tender and starting to brown, about five minutes.

Meanwhile, cut tomatoes into 1-inch pieces. Finely chop 2 teaspoons of garlic. Halve jalapeno, discard seeds and finely chop 1 tablespoon. Rinse shrimp and pat very dry.

Build broth

Stir in chopped garlic and 1 teaspoon of jalapenos to pot with onions and peppers. Cook until fragrant. Add coconut milk and bring to a simmer. Add coconut milk and bring to a simmer. Add shrimp and tomatoes to broth; simmer over medium heat until shrimp are cooked through, 3-5 minutes. Season to taste with salt and pepper.

Finish & serve

Fluff the rice with a fork and spoon it into bowls. Top rice with shrimp stew. Garnish with cilantro leaves and serve lime wedges on the side for squeezing over any remaining jalapenos.
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!


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