Brazilian Shrimp Ensopado (Soup)

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Brazilian Shrimp Ensopado (Soup)

What you’ll need:

Shrimp – 400 grams
Garlic – 5 cloves
Onion – one large
Green Pepper – Half of one
Cilantro – 1/2 cup
Tomato – one large
Tomato sauce – two spoons
Coconut milk – 1 can
Olive Oil
Water
In a pan, add the shrimp, two cloves of garlic (grated or pressed), half of the onion (grated), a splash of olive oil, and a small amount of water. Cook until the shrimp becomes pink – the actual cooking time can vary, but it should be fairly quick.

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Strain the water into another bowl and set aside the water and the shrimp for later.

In another pan, add 3 cloves of garlic (grated or pressed), the other half of the onion (grated), another splash of olive oil, and cook until slightly browned.

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Not yet browned

Chop up the Cilantro, Green Pepper, and Tomato, then add to a pot.

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Combine with the browned garlic and onion, and heat until warm. Then add the water from the shrimp, two spoons of tomato sauce, 1 can of cocounut milk, and 1/4 cup of additional water.

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Pre-blend

Once all ingredients are warm (not hot), pour into blender and blend briefly until there are no large chunks.

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Post-blend, with shrimp added

Return to a pot, add the shrimp, and heat until hot. Your Ensopado is ready.

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