Monday, March 12, 2012

Mozambique: Camaraõ de Coco or Camaraõ à Laurentina (Coconut Shrimp)

vegetable oil
900 g shrimp, shelled and deveined
1 small onion, chopped
4 garlic cloves, chopped
1 tsp paprika
1/4 tsp hot paprika
2 tsp ground cumin
3 medium plum tomatoes, chopped
1  13.5-oz can coconut milk
1-2 tbsp fresh chopped parsley
1-2 tbsp fresh chopped cilantro

Heat 2-3 tsp oil over medium-high heat. Add shrimp and cook until firm and pink. With a slotted spoon, remove shrimp from the pan. Lower heat to medium. If necessary, add more oil. Add onion, garlic, both paprika, and cumin to pan, cook for 2-3 minutes, stirring often. Add tomatoes and 1 tsp salt. Cook until the sauce has thickened and most of the liquid has evaporated. Add coconut milk and herbs. Bring to a simmer, add shrimp, and heat through. Serve with rice and a side salad.

(adapted from:  "The Africa News Cookbook" by Africa News Service Inc.,
                         "Recipes: African Cooking" from Time Life's "Foods of the World" Series)

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