Brazilian Shrimp Stew

Heat olive oil in a medium saucepan and sauté onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more
Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil.
Add lime juice and season with salt and pepper to taste.
garnished with fresh coriander

Serves 6

Category 1 recipe

600g raw shrimp, peeled & deveined
4 tbsp. olive oil
1 medium onion, diced
1 clove garlic, minced
0.5 roasted red pepper, diced
20g fresh coriander, chopped
1 can chopped tomatoes
240ml unsweetened coconut milk
2 Tbsp. Sriracha hot sauce
2 Tbsp. fresh lime juice
salt and pepper to taste

Category 2 recipe

600g raw shrimp, peeled & deveined
5 tbsp. olive oil
1 medium onion, diced
1 clove garlic, minced
0.5 roasted red pepper, diced
20g fresh coriander, chopped
1 can chopped tomatoes
360ml unsweetened coconut milk
3 Tbsp. Sriracha hot sauce
2 Tbsp. fresh lime juice
salt and pepper to taste

Category 3 recipe

600g raw shrimp, peeled & deveined
6 tbsp. olive oil
1 medium onion, diced
1 clove garlic, minced
0.5 roasted red pepper, diced
20g fresh coriander, chopped
1 can chopped tomatoes
480ml unsweetened coconut milk
4 Tbsp. Sriracha hot sauce
2 Tbsp. fresh lime juice
salt and pepper to taste