How to make a Brazilian prawn stew in 30 minutes
This simple and light weeknight meal brings the traditional flavours of Rio de Janeiro to your kitchen
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Brazilian prawn stew
Bringing the flavours of Rio, this flavoursome one pot prawn stew is quick and easy to make for a light weeknight meal.
Serves 2
Prep: 10 minutes
Cook: 20 minutes
1tbsp olive oil
3 sticks of celery, finely sliced
1 green pepper, finely chopped
3 cloves garlic, crushed
1 green chilli, deseeded and sliced
½ tsp cayenne pepper
2 large tomatoes, skinned & chopped
6 spring onions, chopped into 2cm chunks
400ml coconut milk
150ml vegetable stock
150g raw king prawns
Small bunch coriander
1 lemon
In a large saucepan heat the oil over a medium heat and gently cook the celery and pepper for 4-5 minutes with the lid on, stirring occasionally, until it starts to soften.
Add the garlic, chilli and cayenne and stir. After a minute stir in the tomatoes and spring onions. Cook for 3-4 minutes then add the coconut milk and stock. Bring to the boil.
Add the prawns and season. Simmer gently for 5-6 mins until the prawns are cooked. Check the seasoning then divide the stew between two bowls and top with coriander and a squeeze of lemon.
Serve with rice or a chunk of bread.
Recipe from lovecelery.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments