Truth be told I know nothing much about Brazilian food but after trying this recipe I am quite eager to find out more. This simple, quick and easy casserole can easily be translated as comfort food. If you like prawns, give it a go. It wont disappoint you.
My mom sent me few packets of prawns; cleaned, peeled and de veined of course to make my life easier ….. Love you Mom!!! I thought about Kung Pao prawns, prawn Biryani and prawn Manchurian first but then I found this recipe…. It was different and me likes different. It is gluten free with creamy coconut sauce, a good serving of tender vegetables, sunshine spice and some coriander garnish…. All is one pot!
ingredients: (4 servings)
450 gm prawns, peeled
1 tsp salt
75 ml lemon juice
3 cloves of garlic, finely chopped
3 tbsp. cooking oil ( I accidently added a bit more)
4 spring onions, chopped
1 onion, sliced into half moons
1 red pepper, thinly sliced or use 1 medium carrot
1 tsp chilli flakes
2 tsp paprika
3 plum tomatoes, deseeded and chopped
400ml coconut milk
salt, to taste
2-3 tbsp. coriander, chopped
steamed or boiled rice to serve
In a medium bowl combine prawns with 1 tsp salt, 2 tbsp. lemon juice and 1 tbsp. chopped garlic. Mix well and refrigerate for an hour.
In a large pot heat coconut oil and fry spring onions, onion and remaining garlic for 3 minutes. Add pepper/carrot, chilli flakes and paprika. Add chopped tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 minutes. Add prawns ( with all the marinade) and remaining lemon juice. Gently simmer until the prawns turn white, about 3-4 minutes. Garnish with coriander and serve with rice.