Yen Can Cook ~ One Pot Brazilian Shrimp Stew
Plans always fall behind changes or in Chinese we say “计划赶不上变化”, very much can explain my situation when I planned to cook this dish on last week.
I had some big prawns in my freezer and decided to cook this One Pot Brazilian Shrimp Stew which I found when browsing one of my cookbooks. So I got all the ingredients needed and planned to prepare it on last Friday (which is not my workout day and I have enough time to cook and photograph).
PS: First of all, I think I need to explain my routine on a weekdays after work. If I have recipe photography on that particular day, I need to be done the cooking before the sky gets dark, in order to get better photos with good lighting. So I’ll arrange my workouts alternately which I can prepare dinner leisurely either before or after my workouts (which normally takes 40-50minutes).
Unfortunately, something happened on Friday and it really ruined my mood (included the mood of cooking, I ended up heat up the frozen pizza for Sam & hubby and I skipped the dinner), the plan of cooking the dish was postponed until Sunday.
On Sunday morning, I started to prepare the ingredients for cooking but when I took out the potatoes, I found that they have sprouted! Everyone know it’s not safe to eat sprouted potatoes, so I had to omit the potatoes which is one of the ingredients in this recipe, but I’ll still write it in the ingredients list.
That’s my grandmother story of this dish, let’s get back to the recipe, shall we? =.=”
Ingredients (Serve: 3-4)
400g shrimps, whiskers, sharp edges, and legs trimmed.
1 carrot, grated
200g potatoes, grated
1/2 yellow onion, sliced
1 canned diced tomatoes
350-400ml coconut milk (fresh/canned)
2 tablespoons fish sauce
1 teaspoon curry powder
1 tablespoon butter
A dash of black pepper
Salt & sugar to taste
Cooking oil
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Step 1: Heat butter in a deep skillet and pan fry the shrimps until changed colour. Dish out and set aside.
Step 2: In the same skillet, heat up cooking oil and saute grated carrot and potato until soften. Add in canned diced tomatoes and simmer for about 10 minutes, stir occasionally.
Step 3: Add in coconut milk, fish sauce, black pepper and curry powder, Stir to combine.
Step 4: Add in pan fried shrimps (Step 1), bring the stew to a boil and turn to low heat, simmer for 2-3 minutes. Season with salt and sugar.
Step 5: Serve.
HAPPY COOKING! #dudukrumahagain #stayhealthy
The shrimps look really huge and must be succulent. 😀
Why is it called Brazilian Shrimp?
Tekkaus, it is called Brazilian Shrimp simply because it’s a Brazilian dish, I guess. Hehe ^__^
So exotic! I am guessing this stew has a mild curry taste. Omission of ingredients happens to me too because I tend to forget to check on availability/freshness of ingredients in my fridge/pantry.
PH, the curry taste was rather mild because the amount used was not much.
Normally I’ll prepare all the ingredients needed if I plan to cook a particular dish. 🙂
I believe if you have added in the grated potatoes, your stew would have an even thicker consistency. P/S: Erm, I still eat potatoes that have sprouted….hee..hee (I just make sure I cut off the sprouts, nothing goes to waste! >_<
Kris, I think I like consistency like this, not too thick nor watery.
I really dare not to eat sprouting potato, scare die, haha!
I love what I saw! The Shrimp stew is so mouthwatering and calling me.
I wonder why sprouted potatoes could not be eaten but it is okay to eat the potato leaves later. LOLOL
TM, sprouting potato is poisonous and the leaves that we normally consume are sweet potato leaves. 😛
I’m not convinced the prawns are from Brazil!
KY, I’m not sure about where the prawns that I bought came from but this stew is a Brazilian dish, I guess 😛