brazilian

Brazilian Black Eyed Pea and Coconut Shrimp Stew

This simmered dish pairs cooked black eyed peas, drained with raw shrimp, peeled and deveined, coconut milk and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

51 g Carbohydrates

33 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

187g cooked black eyed peas, drained 217 kcal
117g raw shrimp, peeled and deveined 116 kcal
93g coconut milk (canned) 183 kcal
11g olive oil 97 kcal
47g onion, finely chopped 19 kcal
5g garlic, minced 7 kcal
117g water 0 kcal
12g lime juice 4 kcal
6g cilantro, chopped 2 kcal
0.78 tsp (2g) sweet paprika 6 kcal
0.39 tsp (1g) salt 0 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

olive oilonion
Heat the olive oil in a saucepan over medium heat. Saute the onion for 3 minutes until soft.
cooked black eyed peascoconut milk (canned)garlicwatersweet paprikasaltblack pepper
Add the garlic and cook 30 seconds. Stir in the black eyed peas, coconut milk, water, paprika, salt, and black pepper.
Bring to a gentle simmer and cook 5 minutes to thicken slightly.
raw shrimp
Add the shrimp and simmer 3-4 minutes until just cooked through.
lime juicecilantro
Turn off the heat and stir in the lime juice. Serve hot, topped with chopped cilantro.