My own take on this Brazilian dish, the addition of the sriracha gives it a beautiful ‘sweet heat’. Not too much heat for any but the timidest!
1 1⁄2 lbs raw shrimp, peeled & deveined (or use peeled, cooked & add w/coconut milk)
1⁄4 C SOOC Cilantro & Roasted Onion Olive Oil
1⁄2 C onion, diced
2 garlic cloves, minced
1⁄2 C red pepper, diced
1⁄4 C SOOC Key Lime Balsamic
1⁄4 C fresh cilantro, chopped
1 can (14 oz.) diced tomatoes and green chilies
1 C coconut milk
2 Tbsp sriracha sauce
2 Tbsp fresh lime juice
sea salt and black pepper
Heat SOOC Cilantro & Roasted Onion Olive Oil in a large saucepan over med-high heat until shimmering. Sauté onions until translucent, add the garlic, peppers and cook several minutes more. Add SOOC Key Lime Balsamic and 2 Tbsp water and deglaze the pan. Add the tomatoes, shrimp and cilantro to the pan and simmer until the shrimp turns pink/opaque. Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil. Add lime juice, season with salt & pepper to taste. Serve hot, garnished with fresh cilantro and wedges of lime. Sides of rice & slices of avocado make it a meal!