In a deep pot or dutch oven, add 2 tablespoons olive oil in and heat medium-high.
Add tomato pieces, hot red-ringed pepper, green onion, red or green pepper, onion, and pimenta moda.
Cook, stirring occasionally until the vegetables are softened, about 8-10 minutes.
Pour in the white wine, salt, and stir, cook for 5 minutes,
Add the shrimp broth and stir, cook, and bring to a boil a not 10 minutes.
Reduce heat and cook until on till the mixture is reduced by half, about 30-40 minutes,
Reduce the heat to low and add in the coconut milk, black and white pepper, red palm oil, chopped cilantro and stir, cook for on low for 5-7 minutes.
Remove shrimp from the refrigerator sprinkle with salt.
Add the two tablespoons of olive oil into a saucepan and heat on medium-high.
Add the shrimp and cook them until opaque and cooked about 3-4 minutes.
Transfer the cooked shrimp into the stew and stir.
Serve over a plate of cooked rice with lemon or lime on the side. Garnish with fresh cilantro, parsley and green onion.
Super delicious recipe!
One of the best seafood dishes I’ve made. Thank you!
Thank you for sharing this wonderful recipe, it brought back so many good memories.