Soup
Brazilian shrimp stew
PrepPr10 minCookCk15 minTotalTot25 minServesSrv2-4Ca:PCa:P1:2.2
Ingredients
- 1/4 cup (or more) sweet onion, chopped
- 1/4 cup roasted bell peppers, chopped
- 1/4 cup unrefined coconut oil
- 1 tsp salt (plus more to taste)
- 1 large clove garlic, chopped
- 1 lb wild-caught shrimp, peeled and deveined
- 1 1/4 cups fresh or canned tomatoes, chopped
- 2 tbsp Sriracha
- 1/2 cup half & half
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- 1-2 tbsp fresh lime juice
Directions
- Chop sweet onion, roasted bell peppers, and garlic.
- In a heavy soup pot, melt 1/4 cup unrefined coconut oil over medium-high heat.
- Add onions and 1 tsp salt; cook until slightly browned.
- Stir in peppers and garlic; cook for 2 minutes.
- Add shrimp, tomatoes, Sriracha, half & half, cream, cilantro, and 1-2 tbsp lime juice.
- Cook until shrimp are just cooked, 5-7 minutes.
- Taste, adjust salt, and serve immediately.
Nutrition Facts
Per serving (1 of 3). Does not change when you scale ingredients.
- Calories 536.8
- Total Fat 113.1g
- Saturated Fat 80.5g
- Trans Fat 0.5g
- Polyunsaturated Fat 1.4g
- Monounsaturated Fat 4.4g
- Cholesterol 1062.4 mg
- Sodium 3204.3 mg
- Carbohydrate 34.4g
- Fiber 6.2g
- Sugar 3.3g
- Protein 119.7g
- Calcium 604.1 mg
- Phosphorus 1303.6 mg
- Ca:P ratio 1:2.2
- Vitamin A 515.7 mcg
- Vitamin C 133.2 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.5 mg
- B3 (Niacin) 2.8 mg
- B5 (Pantothenic) 1.5 mg
- B6 0.7 mg
- Folate 114.6 mcg
- B12 7.5 mcg
- Vitamin K 204.4 mcg
- Copper 1.2 mg
- Zinc 8.6 mg
- Selenium 177.5 mcg
