In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Spicy Brazilian shrimp moqueca with cauliflower mash
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories
2 Servings, 580 Calories/Serving
25–40 Minutes
This lush Brazilian seafood stew is known for bold, bright flavors, which we balance with a cauliflower mash, made with creamy coconut milk.
In your bag
- ½ head organic cauliflower
- ½ cup coconut milk
- 1 organic yellow onion
- 1 organic red or other bell pepper
- Shrimp options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 1 organic lime
- Sunbasket spicy tomato sauce base (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne) [2 chiles]
- 3 tablespoons diced mild green chiles
- 4 or 5 sprigs organic fresh cilantro
Nutrition per serving
Calories 580, Total Fat 40g (51% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 400mg (17% DV), Total Carb. 40g (15% DV), Fiber 11g (39% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains:
Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the cauliflower
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
In a large frying pan over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the coconut milk and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the cauliflower is tender, 4 to 5 minutes.
While the cauliflower is cooking, prepare the vegetables and seafood.
2
Prep the vegetables and shrimp
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
- Finely chop, press, or grate enough garlic to measure 2 teaspoons [1 TBL].
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry (for the halibut, pat dry and cut into 1-inch pieces.) Season lightly with salt and pepper.
- Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
3
Cook the shrimp moqueca
In another large frying pan [large sauce pot] over medium heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add the spicy tomato sauce base, mild green chiles, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, 3 to 4 minutes.
Add the seafood and cook, stirring once or twice, until the shrimp are firm and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp, or the halibut is flaky and opaque, 4 to 5 minutes. Remove from the heat and season to taste with salt, pepper, and lime juice.
When the seafood is almost done, prepare the garnish.
4
Prep the garnish; finish the cauliflower mash
- Coarsely chop the cilantro for garnish.
Remove the cauliflower from the heat and drizzle with 1 to 2 teaspoons oil, if desired. Using the back of a spoon or a masher, coarsely mash the cauliflower. Season to taste with salt and pepper.
Serve
Kids Can!
- Measure the onion.
- Press the garlic (if you have a press).
- Juice the lime.
- Garnish with the cilantro.