Quiabos com camarão

Quiabos com camarão


INGREDIENTS

600g of peeled shrimp
12 okra, chopped into 1cm rounds
2 habaneros, minced
Juice of 1 lime
3 tomatoes, peeled, seeded, and chopped
3 cloves of garlic, minced
1 onion, diced
4 tablespoons of achiote/annato oil
Parsley


FILMING

Cook Rice
Chop Okra
Mince Habaneros
Mince Garlic
Dice Onion
Chop Parsley
Juice Lime
Cross Tomatoes
Show shrimp
Add habanero
Add Salt
Add lime juice
Make Annato oil
Blanche tomatoes
Peel tomatoes
Chop Tomatoes
Add Annato oil to pan
Add Garlic
Add Onion
Sautee till Translucent
Add Tomatoes
Sautee till soft
Add Okra
Sautee for 5min
Add shrimp
Cover
Reduce to low for 10min
Add Lime Juice
Add Parsley
Serve with rice


RECIPE

Marinate 600g of peeled shrimp with salt, minced habanero ​​and juice of half a lime.
Add annato oil to a pan, and heat over medium high flame.
Add 3 cloves of minced garlic and a diced onion. Sautee until translucent.
Peel tomatoes by cutting a cross in the bottom of each, blanching in boiling water for 30sec, and peeling.
Chop and remove seeds, then add to the sautee
Add 12 okra, chopped into 1cm rounds, to the stew and cook for about 5 minutes.
Add the shrimp, cover and cook over a low heat for 10 to 15 minutes.
Drizzle with the juice of the other half of a lime and sprinkle with chopped parsley.
Serve with rice.