AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
BRAZILIAN SHRIMP STEW
We are having our first official blizzard with a wind chill temperature tonight reaching 31 below 0. Yes, that is correct, negative. I am so happy that we will have a white Christmas but this is just ridiculous...it is too cold! We have been trapped inside for the day so hopefully tomorrow *fingers crossed* will warm up a little because I know what's on the agenda, I heard my daughter on her way to her bedroom, "snow angels, sledding, snowball fights...". I would prefer hot chocolate, bubble baths and reading but I guess that would mean I was on vacation!
This weather has kept me on my coconut kick and wanting something with a little heat. This was perfect and delicious!
Brazilian Shrimp Stew
Adapted from Gourmet, December 2002
1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt, divided
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil*
Accompaniment: cooked rice, quinoa
Note: I eliminated the dende oil and green pepper, substituted 1 Tablespoon of dried cilantro for the fresh and used only 1/4 teaspoon cayenne...and I thought it was perfect!
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.
Next to my kitchen door I keep a 50 pound bag of bird seed that I go through in about 1 month. Every morning I fill up the bird feeder and leave a pile of seed on the ground for the rabbits. I love being in my kitchen and watching all the animals that visit...pheasants, squirrels, rabbits and all kinds of little birds. Today with the weather so awful, I was surprised they were all out. I felt so bad for the rabbits...I think they temporarily lost their burrows with all the snow. Luckily there is a wall that somewhat protects the feeding area. These little birds were blowing away in the wind.