Brazilian Shrimp Soup Recipes
BRAZILIAN SHRIMP SOUP
Make and share this Brazilian Shrimp Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over moderately low heat.
- Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
- Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
- Stir in the black pepper, lemon juice, and parsley.
Nutrition Facts : Calories 443.7, Fat 21, SaturatedFat 11.9, Cholesterol 214.9, Sodium 2007.2, Carbohydrate 36.5, Fiber 1.8, Sugar 2.1, Protein 27.8
BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)
A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com". Its absolutely delicious!
Provided by Lyncca Harvey
Categories Stew
Time 50m
Yield 1 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan.
- Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
- Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
- Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
- Add lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts : Calories 352.1, Fat 18.3, SaturatedFat 9, Cholesterol 143.2, Sodium 1007.2, Carbohydrate 31.1, Fiber 0.3, Sugar 25.8, Protein 16.7
BRAZILIAN SHRIMP STEW
I have an affinity for curry and decided to blend two different food items for one decidedly incredible stew!
Provided by thedailygourmet
Categories World Cuisine Latin American South American Brazilian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
- Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
- Serve stew with cooked jasmine rice.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 34.4 g, Cholesterol 187.8 mg, Fat 22.6 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 15 g, Sodium 570.8 mg, Sugar 4.2 g
BRAZILIAN KETO SHRIMP STEW
Mix up your keto meal planning with this flavorful keto shrimp stew filled with fresh Brazilian flavors from coconut milk, lime juice, and hot sauce. Serve hot, garnished with additional cilantro. Cold beer optional.
Provided by mybwriter
Categories World Cuisine Recipes Latin American South American Brazilian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium-sized saucepan. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and red peppers; cook 2 to 3 minutes more. Add tomatoes, shrimp, and cilantro and simmer gently until shrimp are opaque, about 5 minutes. Pour coconut milk into the saucepan, add sriracha sauce, and cook until just heated through without boiling. Add lime juice and season with salt and black pepper to taste.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 8.6 g, Cholesterol 258.9 mg, Fat 27.2 g, Fiber 2.3 g, Protein 30 g, SaturatedFat 13 g, Sodium 1110.4 mg, Sugar 1 g
BRAZILIAN SHRIMP STEW
Steps:
- Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
More about "brazilian shrimp soup recipes"
BRAZILIAN SHRIMP SOUP RECIPE - QUICK FROM SCRATCH SOUPS ...
From foodandwine.com
4/5 Servings 4
- In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
- Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.
BRAZILIAN SHRIMP SOUP - JO COOKS
From jocooks.com
4.6/5 (242)Calories 216 per servingCategory Soup
- In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.
- Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
- Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.
BRAZILIAN SHRIMP SOUP - MOQUECA DE CAMARO: BACON IS …
From baconismagic.ca
4.3/5 (4)Total Time 20 minsCategory BrazilCalories 386 per serving
- Heat 1 tablespoon coconut oil over medium high heat in a heavy bottomed pot. Add shrimp and sear for no more than one minute, stirring often. This gives the shrimp great texture, similar to "browning" meat. You can skip this step and add the shrimp at the end which will cook in the soup but it will have more of a poached texture. Remove and set aside.
- Heat 1 tablespoon over medium heat in the same pot, add green peppers and shallot. Saute for 2-3 minutes, until shallot is translucent. Add garlic, cayenne pepper, chili flakes, cilantro salt and pepper. Saute 30 seconds, once you smell the garlic it is ready.
- Add diced tomatoes, coconut milk and shrimp. Stir to combine and reduce to a simmer to allow flavours to combine. Before serving add the juice of one lime, garnish the bowls with slice of lime on top.
BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES) - LOW CARB
From ibreatheimhungry.com
4.9/5 (67)Category Soups/StewsCuisine Seafood StewCalories 294 per serving
- Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through – do not boil. Add lime juice and season with salt and pepper to taste.
BRAZILIAN SHRIMP SOUP | WHAT TO DO WITH CANNED COCONUT MILK
From cleaneatingmag.com
Cuisine BrazilianTotal Time 35 minsCategory SoupCalories 235 per serving
10 BEST BRAZILIAN SHRIMP RECIPES | YUMMLY
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BRAZILIAN SHRIMP SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
- Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
- Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.
- Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.
BRAZILIAN SHRIMP SOUP RECIPE| RECIPES.NET
From recipes.net
Cuisine BrazilianCategory SoupServings 4Total Time 35 mins
- In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, for about 10 minutes until the vegetables start to soften.
- Bring to a boil and cook for about 10 minutes until the rice is almost tender. Stir the coconut milk into the soup.
- Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, for 3 to 5 minutes until the shrimp are just done. Stir in the black pepper, lemon juice, and parsley.
BRAZILIAN SEAFOOD SOUP (MOQUECA) RECIPE - DANIEL BOULUD ...
From foodandwine.com
4/5 Category Seafood SoupServings 12Total Time 4 hrs 30 mins
- Marinate the Seafood: In a bowl, combine all of the ingredients except the shells and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
- Meanwhile, Make the Shrimp Stock: In a large saucepan, cover the shrimp shells with the water. Add the remaining ingredients and bring to a boil. Simmer for 45 minutes. Let cool. Strain the stock.
- Make the Soup: In a large saucepan, melt the butter. Add the flour; whisk over moderately low heat until foamy, about 3 minutes. Add the coconut milk; whisk over high heat until thickened, about 5 minutes. Add the shrimp stock and bring to a simmer. Cover and keep warm.
- In a large enameled cast-iron casserole, heat 1 tablespoon of the dendê oil. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add half of the tomatoes and cook until softened, 5 minutes. Stir in the marinated seafood and cook for 2 minutes. Pour in the soup and simmer until the seafood is just cooked, 6 minutes. Stir in the cilantro.
BRAZILIAN COCONUT SHRIMP SOUP RECIPE | I COOK THE WORLD
From icooktheworld.com
Cuisine BrazilianCategory Appetizer, Main Course, SoupServings 4Estimated Reading Time 1 min
- In a large skillet, cook vegetable oil over low-medium heat. Add the onions, bell pepper, and garlic to cook. Roast until brown and stir regularly until vegetables are softened.
- Add rice, tomatoes, salt, and pepper to the pot. Season lightly with red pepper flakes. Bring to a boil and cook for approximately 10 minutes.
- Pour the coconut milk into the soup and gradually add the shrimps. Let simmer until shrimps are fully cooked, approximately 5 minutes. Season with parsley, lemon juice, and garlic cloves.
BRAZILIAN SHRIMP SOUP - SHELLFISH RECIPES - DELISH
From delish.com
Servings 4Estimated Reading Time 2 minsCategory Dinner, Lunch, Main Dish, Soup
- Add the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
BRAZILIAN SHRIMP IN PUMPKIN - FARM TO JAR FOOD
From farmtojar.com
5/5 (7)Category Main CourseCuisine BrazilianCalories 412 per serving
- Cut the top of the pumpkin off like a lid, clean the inside removing all the seeds and the stringy part of the flesh attached to the seeds. Toss the stringy part of the pumpkin attached to the seeds and keep the seeds if you want to use them for roasting later.Wrap pumpkin in foil and bake at 300 degrees F. for about 40 minutes or until “fork tender” (to test, poke it with a fork around the stem area- it is done when slightly soft to the touch). Test occasionally with fork because overcooking the pumpkin can cause it to collapse. (Some people will cook in a microwave without the foil, but be careful not to overcook or bottom will fall out)Remove from the oven and set aside. Now you have two options: you can scrape out some of cooked pumpkin flesh, being careful not to break the pumpkin, but sometimes the inside of the pumpkin doesn’t get soft enough to scrape out. If you choose this option, reserve the pumpkin flesh for adding to the sauce later.The second option is to leave the pumpki
- In a large skillet or dutch oven, heat oil and butter over medium high heat. Add chopped onion and saute for 5-7 minutes, or until translucent and caramelized. Add spices and smashed garlic and cook for an additional 1-2 minutes.
- Reduce the heat to medium and add the tomatoes, the reserved pumpkin flesh, the coconut milk/cream and the cream cheese. Cook for 3-5 minutes or so, stirring until smooth and thickened to your liking. Mine came out pretty thick and I added 1 1/2 cups water to the broth.Add the shrimp and cook until pink. Shrimp cook fast and it will only take 3-4 minutes.
- To serve, pour the sauce/shrimp ingredients into the pumpkin and sprinkle with parmesan cheese. Rice is often served as an accompaniment. If desired for presentation, garnish the pumpkin opening by hanging a few shrimp off of the top edge.
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