Roasted Vegetable and Shrimp Moqueca Scramble

Ingredients

• about 450 g Shrimp, peeled and deveined
• 1/2 medium Red Bell Pepper, diced
• 1/2 medium Yellow Bell Pepper, diced
• 1/2 medium Onion, diced
• 1 can Coconut Milk
• 2 tbsp Dendê Oil (Palm Oil)
• 2 tbsp Lime Juice
• 2 tbsp Cilantro, chopped
• 8 large Eggs
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). In a bowl, toss bell peppers and onion with 1 tbsp olive oil and roast on a baking sheet for 15 minutes, or until tender.
2. 2While the vegetables are roasting, cook the shrimp by sauteeing with remaining olive oil until pink.
3. 3In a skillet, combine the roasted vegetables, shrimp, coconut milk, dendê oil, lime juice, and cilantro. Simmer for 5 minutes to blend the flavors.
4. 4In a separate bowl, whisk together the eggs, salt, and pepper.
5. 5Pour the egg mixture into the skillet with the moqueca mixture. Scramble until the eggs are cooked to your liking.

Substitutions

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