Looking for something a bit different for dinner this week? Don’t shy away from this Brazilian-style shrimp meal. It starts our with onions, scallions, and bell peppers being sauteed in annatto oil; which also helps give the dish a distinct orange hue. Once the onions and peppers are wilted we add in chopped tomatoes, minced habanero and coconut milk and bring the sauce to a simmer. Lastly we drop in the the lime garlic marinated shrimp into the coconut tomato sauce. When the shrimp are just cooked through they are served with the sauce a top a bed of steamed rice. We love the creamy coconut tomato sauce with the poached shrimp. An arugula salad with shaved red onion, cilantro, sweet diced broiled pineapple and creamy avocado; dressed in a cider vinaigrette has been paired with the Brazilian shrimp. A festive dinner to dig into this week and it most definitely will cure the mid-week blues.

This meal is ready to warm, assemble and enjoy.

Contains dairy

Contains nuts