Brazilian camarão no leite de coco & brigaderos

This weeks travel destination Brazil for camarao no leite de coco (shrimp in coconut sauce) and brigaderos (chocolate balls) Both very tasty recipes and super easy to make!

First take the shrimp (I used 12 large frozen uncooked shrimp with their tails on and let them thaw) coat with 2 finely minced garlic cloves, 2 tablespoons of olive oil and salt and pepper , mix well with your hands and then let them sit to marinate.

While the shrimp marinates start on dessert. Take 1 can of sweetened condensed milk pour into a pan, add 3 Tablespoons unsweetened cocoa, 2 Tablespoons powdered sugar and 1 Tablespoon of butter, mix well and keep mixing for 10 minutes while it thickens. Then set pan aside to cool and start on your main dish

Take 1/2 a large onion, (I prefer red because they are sweeter, but yellow or white work as well), peel the onion removing the outer skin and then coarsely chop the onion. Chop 1 red bell pepper and 1 yellow pepper and put both the onion and peppers in a skillet with 2 tablespoons of olive oil and cook till soft. Add 2 minced garlic cloves, one can of diced tomatoes, 2 tablespoons of chopped fresh Parsley and 1 Tablespoon of chopped fresh basil. Cook 5 minutes and then pour into a bowl. Add 1 can of coconut milk, 1/3 a cup of vegetable broth, juice from 1 lime or lemon, 1 teaspoon ground ginger, 1 teaspoon paprika and blend together with an immersion blender

Place the shrimp in the pan pour in all of the marinate and cook a few minutes until they turn pink, the place the shrimp in a bowl .

Pour the blending vegetable mixture back into the pain and bring to a boil. Add 1/4 cup of heavy cream and then let simmer for 5 minutes. If you want to make this spicy, add chopped chili or some chili oil. Add the cooked shrimp back into the pot to warm it up. Turn off the stove and cover the pan

Now finish the dessert. Cover your hands with oil or butter to keep the chocolate mixture from sticking to them. Then take the cooled chocolate mixture and roll into 20 balls. Cover the balls with sprinkles (my son loved this part) Put the balls in the fridge on a plate to fully cool

Ladle the veggie mixture and shrimp over white rice and garnish with parsley and enjoy followed by yummy chocolate balls for dessert.

Bom Apetite!

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