Brazilian Shrimp Moqueca in Creamy Coconut Sauce

Peel and thinly slice the ¹/₄ head Onions into half-moons, cut the 60 gr Red Peppers and 50 gr Green bell peppers into thin strips, dice the 100 gr Red tomatoes, mince the 1 ¹/₄ cloves Garlic, chop the 5 gr Fresh Cilantro, and cut the ¹/₂ piece Lime in half.

Heat the 1 ¹/₄ tbsp Olive oil extra virgin in a wide, deep skillet or Dutch oven over medium heat.

Add the sliced ¹/₄ head Onions, 60 gr Red Peppers, and 50 gr Green bell peppers, cooking for about 5 minutes until softened yet still slightly crisp.

Stir in the minced 1 ¹/₄ cloves Garlic, 1 tsp Red pepper powder, and ¹/₂ tsp Ground cumin, sautéing for 30 seconds until fragrant.

Add the 10 gr Tomato Puree and diced 100 gr Red tomatoes, stirring well and cooking for 4 minutes until the tomatoes break down into a saucy base.

Pour in the 130 ml Coconut milk, bring the mixture to a gentle simmer, and let it cook uncovered for 7 minutes until slightly reduced and creamy.

Gently nestle the 150 gr Shrimp into the simmering sauce, cooking for 3 to 4 minutes until pink, opaque, and cooked through.

Season with ¹/₂ tsp Sea Salt, ¹/₂ tsp Black Pepper - Powder, squeeze in the juice from the ¹/₂ piece Lime, stir in the chopped 5 gr Fresh Cilantro, and serve immediately in shallow bowls.