Brazilian Shrimp Stew

super fast. super easy. super GOOD.

and how do i make myself feel better about spending valentine’s day studying?

well how do i make myself feel better about ANYThing…

it’s all the sugar and spice i need in my life, really. (that sounds more pathetic than i intended.)

speaking of sugar and spice, i love the coconut-y sweetness and the spicy kick of chili and poblano in this recipe. LOVE it.

adapted from food and wine

INGREDIENTS

• 1 medium small poblano chili
• 1/2 large onion
• 1 tsp butter
• 2 cloves garlic.
• 3/4 lb shrimp (i like shells on. imparts more flavor into the stew)
• 3/4 cup hulled barley, soaked overnight
• 1/2 can diced tomatoes
• 1/2 cup coconut milk (freeze the rest! it’s ok. i promise.)
• 1-2 cups beef broth*
• 1 tsp dried chili flakes
• cilantro
• juice from 1/2 lime

* or fish stock, chicken broth…what have you. i just happened to have left over beef broth. i do want to try adding some clam juice in the future.

INSTRUCTIONS

1. roast poblano a few min each side until skin blisters. (on a grill, in the broiler/broil setting of your toaster oven, however you like.) peel off skin and dice.
2. in a 3.5 qt dutch oven, saute onion in a pat of butter over medium high heat until just soft. ~3 min.
3. add poblanos and garlic. saute ~ 2 min.
4. add barley and toast 1 min.
5. add tomatoes and cook until barley softens.
6. add broth. bring to a low boil.
7. reduce heat. add coconut milk+ lime juice . salt to taste. (optional: i rinse out my coconut milk can with about 1/2 can of water)
8. bring to a simmer. add shrimp. cover for ~ 3-5 min until cooked through.
9. top with cilantro and serve.