Camero Shrimp Stew

Name: Camero Shrimp Stew
Yield: 4
Ingredients: 4 medium tomatoes (480 g), chopped; 2 medium onions (200 g), chopped; 1 small green or red pepper, chopped (100 g); 3 tablespoons of chopped cilantro; Juice from 1/2 lemon; 1 pound medium shrimp, peeled; 3 cups coconut milk (720 ml); 3 tablespoons olive oil; 2 tablespoons dendê oil; 1 teaspoon salt or to taste

1
4 medium tomatoes (480 g), chopped
2
2 medium onions (200 g), chopped
3
1 small green or red pepper, chopped (100 g)
4
3 tablespoons of chopped cilantro
5
Juice from 1/2 lemon
6
1 pound medium shrimp, peeled
7
3 cups coconut milk (720 ml)
8
3 tablespoons olive oil
9
2 tablespoons dendê oil
10
1 teaspoon salt or to taste

Ingredients

1
4 medium tomatoes (480 g), chopped
2
2 medium onions (200 g), chopped
3
1 small green or red pepper, chopped (100 g)
4
3 tablespoons of chopped cilantro
5
Juice from 1/2 lemon
6
1 pound medium shrimp, peeled
7
3 cups coconut milk (720 ml)
8
3 tablespoons olive oil
9
2 tablespoons dendê oil
10
1 teaspoon salt or to taste

Directions

1
In a blender, blend the tomato, onion, pepper, cilantro, and lemon quickly without over-processing
2
If preferred, use a processor or hand blender
3
Place in a medium saucepan with the shrimp, coconut milk, and olive oil
4
Stir and cook over medium heat until the shrimp turns pink (about 10 minutes)
5
Add the dendê oil and salt, stirring well
6
Serve immediately
7
807 calories per serving