 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
RECIPES
Recipes from readers of WAVE Journey
Shrimp in Coconut Sauce from Brazil
Serves 6
From Brazil's tropical seaside state of Bahia, this rich coconut seafood
dish is typical of the region.
You will need:
2 pounds large shrimp, shelled and deveined, tails left on
3 garlic cloves, minced
Juice of 1lime
Kosher salt
2 tablespoons Canola Oil
1 small onion, minced
6 scallions, white and light green parts, minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
6 plum tomatoes, minced
1/4 cup tomato sauce
1/2 cup unsweetened coconut milk
1 habanero chile, halved and seeded
1 tablespoon minced cilantro leaves and stems
Lime wedges for serving
1. In a large bowl, toss the shrimp with the garlic, lime juice and 1
teaspoon of salt. Let marinate at room temperature for 30 minutes.
2. In a large skillet, heat the Canola Oil until shimmering. Add the onion,
scallions and red and green bell peppers and cook over moderately high
heat, stirring, until softened, about 4 minutes. Add the minced tomatoes
and cook until softened, about 5 minutes. Reduce the heat to
moderately low and add the tomato sauce, coconut milk, chile and 1
teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about
10 minutes. Increase the heat to moderately high. Add the shrimp and
cook, stirring, until they're pink and opaque, about 5 minutes. Transfer
to a serving dish and discard the chile. Sprinkle with the cilantro and
serve with lime wedges.
SERVE WITH YOUR FAVORITE WHITE RICE
Email your favorite recipe to WAVE Journey
For more recipes
Recipes from readers of WAVE Journey
Shrimp in Coconut Sauce from Brazil
Serves 6
From Brazil's tropical seaside state of Bahia, this rich coconut seafood
dish is typical of the region.
You will need:
2 pounds large shrimp, shelled and deveined, tails left on
3 garlic cloves, minced
Juice of 1lime
Kosher salt
2 tablespoons Canola Oil
1 small onion, minced
6 scallions, white and light green parts, minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
6 plum tomatoes, minced
1/4 cup tomato sauce
1/2 cup unsweetened coconut milk
1 habanero chile, halved and seeded
1 tablespoon minced cilantro leaves and stems
Lime wedges for serving
1. In a large bowl, toss the shrimp with the garlic, lime juice and 1
teaspoon of salt. Let marinate at room temperature for 30 minutes.
2. In a large skillet, heat the Canola Oil until shimmering. Add the onion,
scallions and red and green bell peppers and cook over moderately high
heat, stirring, until softened, about 4 minutes. Add the minced tomatoes
and cook until softened, about 5 minutes. Reduce the heat to
moderately low and add the tomato sauce, coconut milk, chile and 1
teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about
10 minutes. Increase the heat to moderately high. Add the shrimp and
cook, stirring, until they're pink and opaque, about 5 minutes. Transfer
to a serving dish and discard the chile. Sprinkle with the cilantro and
serve with lime wedges.
SERVE WITH YOUR FAVORITE WHITE RICE
Email your favorite recipe to WAVE Journey
For more recipes
| WAVE Journey |
| Women's Adventures, Vacations & Experiences ~ Your Journey Starts Here! |
A Woman's Directory For Travel and Life.