Shrimp and Peanut Stew (Mancarra Stew)
Creamy and unique, try this Guinea-Bissau flavour at home!
Servings: 6
Ingredients
- 2 tbsp coconut oil olive oil or peanut oil
- 1 onion large, sliced thinly
- ½ red pepper seeded and diced - optional
- 1 tsp red pepper flakes or 1 fresh red chili, sliced (to taste)
- 450 g shrimp (about 1 lb) medium-large size or 31/40 per lb, peeled and deveined
- 3 tomatoes chopped
- 150 g peanut butter (about 5 oz)
- 1 cup shrimp or seafood stock or water
- 2-3 tbsp lime juice to taste
Instructions
- Season the peeled and cleaned shrimp with salt and set aside in the refrigerator.
- In a pan over medium heat, heat the oil and sauté the onion with the green pepper (if using) and pepper flakes until the vegetables are very tender.
- Meanwhile, blend (in the food processor or blender) the tomatoes with the peanut butter and the broth or water until smooth.
- Add the tomato and peanut mixture to the pan, and as soon as it boils and thickens a little, check the seasoning, add salt and pepper to taste, and add the shrimp. Cook until the sauce is creamy and the shrimp is opaque.
- Turn off the heat, add the lime juice, and stir. Serve with rice and sprinkled with crushed roasted peanuts.
Notes
- For a low-carb option, serve with cauliflower rice.