Now Playing

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

Hello Angels Working on Earth Family!

Guess what? I just made this amazing recipe that I can’t wait to share with you! It was a total success! The shrimp, coconut stew, and rice were absolutely delicious and had such an exotic flavor! I especially loved the light and fluffy Jasmine rice that was super easy to cook in my rice cooker. Following the directions made it effortless!

The coconut and tomatoes in the dish balanced the heat of the Jalapeno chiles perfectly! But I know some of you may find the chiles a bit too hot for your taste. No worries! You can always leave them out and try out other creative alternatives. Let’s think outside the box and have some fun in the kitchen!

So go ahead, put on some music and jam out while you cook! I promise this recipe will turn out to be a great hit, just like it did for me! The combination of all the ingredients was just perfect and it was such a joy to cook. Can’t wait for you to try it out!

Brazilian Tomato-Coconut Shrimp Stew

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

Directions

Hey there! I’d love to share a delicious recipe with you! First, let’s get the rice cooking. In a small saucepan, combine rice, water, and a pinch of salt. Bring it to a boil, then cover and cook over low heat until the rice is tender, and the liquid is absorbed. Yum!

While the rice is cooking, let’s whip up the shrimp stew. Start by stirring together the coconut milk powder, sugar, and warm water. Then, slice up the bell pepper, onion, and tomatoes, and chop up the garlic and jalapeno.

Heat up some oil in a pot and toss in the peppers and onions. Cook them until they’re tender and starting to brown. Add in the garlic and jalapeno, cooking until fragrant. Then, pour in the coconut milk and bring it to a simmer. Add the shrimp and tomatoes and simmer until the shrimp are cooked through. Season with salt and pepper to taste.

Once the rice is done, fluff it up with a fork and spoon it into bowls. Top it with the shrimp stew and garnish with cilantro leaves. Don’t forget to serve some lime wedges on the side for squeezing over any remaining jalapenos.

If you want to see a demonstration of this recipe, head on over to my YouTube channel! And if you try it out, let me know how it goes. Enjoy!

Coaches Table

This recipe turned out to be a success! The combination of shrimp, coconut stew, and rice was exceptional. The dish has a unique and exotic flavor. I loved it! The Jasmine rice was fluffy and light, and it was effortless to cook using my rice cooker. Just follow the directions. The coconut and tomatoes toned down the hot Jalapeño chiles, which might be a challenge for some. But don’t worry, you can always leave it out and use an alternative. Use your creativity and think outside the box! Turn on some music and enjoy the cooking process. The recipe turned out great because all the ingredients complemented each other.

Love!