Brazilian Shrimp Stew with Coconut Milk (Bahain)

Brazilian Dendi oil can be replaced with the recipe for annato oil.
Ingredients:
1/4 cup(s) cilantro leaves - pulled and loosely packed
1/4 cup(s) lime juice - fresh
2 garlic cloves - peeled and minced (Learn How)
2 pound shrimp - peeled and deveined (Learn How)
1 pinch salt and pepper
1/3 cup(s) olive oil
2 onions - peeled and small diced (Learn How)
1 bell pepper - seeded and brunoise (Learn How)
4 tomatoes - medium diced
2 tablespoon(s) tomato paste
1 cup(s) coconut milk
1/4 cup(s) dendi oil - or annato oil (see recipe)
1 pinch salt and pepper
1 teaspoon(s) red chile flakes - ground
3 scallions - chopped
1 tablespoon(s) parsley (flat leaf) - chopped

Steps:

-Marinate the peeled shrimp with the cilantro, lime juice, and garlic in a non-reactive bowl. Season the shrimp with salt and pepper.

-Heat a heavy bottom 4-quart pot to medium-high and then add the oil.

-Once the oil is hot, add the onions. Saute until translucent.

-Add the bell pepper, tomatoes and tomato paste.

-Pour in the shrimp with the marinade and saute for 2 minutes.

-Then add the coconut milk and dendi oil (annato oil) and bring to a boil for 2 minutes.

-Season to taste and garnish with the scallions and parsley.

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