Brazilian-Style Shrimp in Coconut Sauce over Steamed Rice with Arugula with Avocado, Broiled Pineapple and Cider Vinaigrette
Delivery May 30 – June 3
FOR DELIVERY DATES MONDAY, MAY 30 – FRIDAY, JUNE 3 ONLY.
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.
Ingredients: shrimp, garlic, lime, salt, oil, onion, scallion, red bell pepper, bell pepper, tomato, coconut milk, habanero, cilantro, rice, chicken stock
Ingredients: arugula, pineapple, sugar, garlic, oil, apple cider vinegar, cumin, salt, black pepper, avocado, red onion