This a brazilian variation of Shrimp Stew using Coconut Milk instead of Evaporated milk

This  stew can be made with other seafood - Scallops and Fish (pick a firm white fish). They always include two of the three ingredients referred to as the "Holy Trinity of Bahian cuisine" -- coconut milk, dende oil. The third, malagueta pepper (substitute your favorite hot pepper jalapeno or habanero for real HOT PEPPERS)  is placed on the table for adding as desired.

 Peel and clean the shrimp. Place in a bowl and sprinkle with lime juice and salt. Marinate while preparing the other ingredients.

• 1.5 lbs of Shrimp - 21-25 count headless
• 3 tablespoons Fresh lime juice
  
• 1/2 teaspoon Salt

Heat olive oil in a saute pan. Add onion, garlic and peppers. Saute until the onions are almost translucent then add tomatoes, tomato paste, scallions, and parsley. Cook until soft then add the shrimp and lime juice. Continue cooking until the shrimp are done (2 to 3 minutes).

• 1/3 cup Olive oil
• 2 large Onions, halved and thin sliced
  
• 4 large Garlic cloves, crushed and minced
• 1 medium Green pepper, seeded and sliced
• 3 medium Tomatoes
  
• 2 tablespoon Tomato paste
  
• 3 stalks Green onion, sliced thin up to the green
  

 Add the coconut milk and dende oil. Return to almost a boil for a minute. Adjust seasonings.

• 1 can of  coconut milk
• 1-1/2 teaspoon Fresh parsley, minced
• 1/3 cup dende oil  Note:   This bright orange palm oil is a staple in Brazilian cuisine, but very high in saturated fat.  In Sarasota you can get the Dende Oil @ Sweet Talk Cafe
  

Serve over white rice or rice cooked in coconut milk.