Camarão de Coco
Coconut Shrimp
Camarão de Coco is a popular dish both in Mozambique and in Portugal, and it's a perfect example of how Luso cuisine has fused ingredients and flavors from Portugal, Africa and the Americas into a vibrant, simple and yet sophisticated cuisine.
This dish takes only minutes to cook, but it's perfectly balanced both in flavors, spiciness and textures. It's hearty, yet appropriate to be served as either an appetizer or a main dish. My husband, the shrimp eater in the family, loved it - and I was happy just to sink bread into the sauce.
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Coconut Shrimp
Ingredients
- 2 lbs shrimp
- 4 Tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 chili peppers, crushed or 1 tsp cayenne pepper
- 2 sprigs parsley, minced
- 2 large tomatoes, chopped
- 2 tsp cumin
- 1 tsp salt
- 1 can coconut milk
Directions
Clean and shell the shrimp.
Heat butter in a heavy skillet over medium heat. Add the shrimp and cook on both sides until a rich golden pink. Using a slotted spoon, remove the shrimp and set aside.
Add the onion, garlic, peppers (if using) and parsley to the pan and sauté for 2 to 3 minutes. Stir in the tomato, cumin and salt and cook until the mixture thickens slightly, stirring constantly. Reduce heat to low. Return shrimp to the pan. Add the coconut milk and cook, stirring, until the shrimp is heated through.
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Adapted from a recipe in Tami Hultman's The African News Cookbook
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