Roasted Shrimp Moqueca with Coconut Rice

Ingredients

• 1 pound Shrimp
• 1 tablespoon Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper
• 3 cloves Garlic
• 1 can (14.5 oz) Tomato
• 1 can (13.5 oz) Coconut Milk
• 2 tablespoons Lime Juice
• 0.25 cup Cilantro
• 1 tablespoon Dendê Oil (Palm Oil)
• 1 cup Rice
• 0.5 cup Coconut Milk
• 1 cup Water
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a bowl, toss the 1 pound of Shrimp with the 1 tablespoon of Olive Oil, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper. Spread the seasoned shrimp in a single layer on a baking sheet. Roast for 8 to 10 minutes, or until the shrimp are pink and cooked through. The internal temperature should reach 145°F (63°C).
3. 3While the shrimp are roasting, place a medium pot or large saucepan over medium heat. Add the 1 tablespoon of Dendê Oil (Palm Oil). Once the oil is shimmering, add the 1 medium Onion, chopped, and the 1 medium Bell Pepper, chopped. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened.
4. 4Add the 3 cloves of Garlic, minced, to the pot with the vegetables. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
5. 5Pour in the 1 can (14.5 oz) of Diced Tomatoes, including their juices. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down slightly.
6. 6Pour in the 1 can (13.5 oz) of Coconut Milk and the 2 tablespoons of Lime Juice. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for 10 minutes, stirring occasionally, to allow the flavors to combine.
7. 7Stir in the 0.25 cup of Cilantro, chopped. Taste the sauce and add more salt or pepper if desired.
8. 8To cook the coconut rice, combine the 1 cup of Rice, 0.5 cup of Coconut Milk, 1 cup of Water, and 0.5 teaspoon of Salt in a medium saucepan with a tight-fitting lid. Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 15 to 20 minutes, or until all the liquid is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes before fluffing with a fork.
9. 9To serve, spoon the coconut rice into bowls and top with the roasted shrimp moqueca.

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