Ensopa de Camerao

Brazilian

• 1 onion, finely diced
• 1 bell pepper, finely diced
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 1 lb shrimp
• 1 can coconut milk
• 1/4 cup cashew milk

• ​​1/2 tbs tomato paste
• 1 tsp ginger
• 1 tsp paprika
• 1 lb shrimp
• 1 lime, juiced
• cilantro, parsley, or basil

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1. Saute onions and peppers in hot oil until translucent
2. Cook in garlic until soft
3. Stir in tomatoes and cook for a few minutes
4. Move ingredients to side and cook shrimp until color changes on both sides
5. Remove shrimp from pan
6. Add milks, tomato paste, paprika, ginger, and season
7. Simmer uncovered 10-12 minutes
8. Add shrimp back to pan for 3-5 minutes
9. Remove from heat and stir in juice and herbs
10. Serve with rice or thick crusted bread

You can make this into a more smooth soup by pouring the sauce into a blender after cooking the tomatoes, adding the remaining ingredients, then returning it back to the pan to simmer.