Unfortunately, here in South Carolina, where I currently live, it’s still hitting 90 degrees for a daytime temp. In fact, it’s 86 now and the only reason it’s not higher is because it’s an overcast day!
The hot weather starts here in April (or even earlier) and continues until October. When I lived in New England, that sounded pretty awesome since the Summer is so short up there.
The reality is that I’d kill for a crisp fall day in the 60’s, with temps dropping into the 40’s at night! It will happen, but it could be a few weeks for us still.
Meanwhile, I’m already making low carb soups and stews, hot weather or not!
One thing I love about soup recipes (or stews, chili’s, chowders or pretty much anything eaten out of a bowl) is that they are relatively easy to make low carb and gluten free, without sacrificing flavor or texture.
This velvety low carb shrimp Moqueca stew meets both criteria, and is the perfect recipe to transition from Summer into Fall with.
Moqueca is a traditional Brazilian fish stew that is usually flavored with coconut milk, coriander, tomatoes, onion and garlic. It’s red color usually comes from Red Palm Oil or Dende which can be hard to find. Red Palm oil is incredibly healthy for you and loaded with vitamin A, so if you can get it definitely seek it out. I used olive oil in my version to make it easier for you to recreate – and it’s just as delicious in my opinion! If you want to try it with the traditional red palm oil you can find it on Amazon for less than $10 a jar.
This easy and delicious low carb Brazilian Shrimp Moqueca recipe comforts you like you need when the weather cools down and you feel like nesting, but it also stimulates you with a fiery heat and tropical flavor that makes you wish you were eating it on some Bahian beach with a cold beer by your side and your toes jammed into the sand.
Skeptical that you can get all of that from a bowl of low carb soup? Taste it for yourself and you’ll find out what I’m talking about!
- 1½ lbs raw shrimp, peeled & deveined
- ¼ cup olive oil
- ¼ cup onion, diced
- 1 clove garlic, minced
- ¼ cup roasted red pepper, diced
- ¼ cup fresh cilantro, chopped
- (1) 14 oz can diced tomatoes w/ chili's
- 1 cup coconut milk
- 2 Tbsp Sriracha hot sauce (sambal oelek if you're whole 30)
- 2 Tbsp fresh lime juice
- salt and pepper to taste
- Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through - do not boil. Add lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro. Cold beer optional.
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