~ 1 ½ lbs Raw shrimp 1 tablespoon Olive Oil 1 teaspoon Salt, Black Pepper 2 Cloves Garlic minced 1 Medium Onion diced 1 Green bell pepper diced 14-15 ounces Diced Tomatoes 1 can ½ teaspoon Ground Cumin ¼ cup Fresh cilantro chopped ½ teaspoon cayenne pepper 1 cup Coconut Milk, unsweetened ½ cup Vegetable or Chicken broth 2 tablespoons Lime Juice 2 teaspoons Cornstarch ¼ cup Cold Water
Peel & clean the shrimp. Remove the vein and discard. Remove the tails. Season with Salt and Pepper. Peel and mince garlic. Dice onion. Dice green pepper. Chop the cilantro. Juice the lime. Mix the cornstarch and water.
Heat the coconut or olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute on each side. Transfer the cooked shrimp to a plate.
To the same pan, add the onion, garlic, and the green pepper. Cook for 3-4 minutes until the onions are translucent.
Add the broth, diced tomatoes, coconut milk, cornstarch slurry, Ground Cumin, Cayenne pepper, lime juice, and Fresh cilantro. Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened.
Finally, add the shrimp and any juices back to the stew and warm through for just 1-2 minutes. Serve with Brazilian Rice or by itself and garnish with fresh cilantro leaves.