“I grew up with this recipe in northeast Brazil,” says Perlla Fonvielle. These days, she makes it with wild Oregon shrimp.
Photo: Annabelle Breakey; Styling: Randy Mon
2 tablespoons vegetable oil
1 small onion, chopped
1 medium carrot, cut into matchsticks
1 teaspoon red chile flakes
1 can (15 oz.) coconut milk
1 medium tomato, chopped
1 pound shelled and deveined medium shrimp (26 to 30 per lb.)
1/2 cup chopped cilantro
Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.
Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.
Note: Nutritional analysis is per serving without rice.
Amount Per Serving
Calories369Calories from Fat 75
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.