Quiabos com Camarão
600g of peeled shrimp
12 okra, chopped into 1cm rounds
2 habaneros, minced
Juice of 1 lime
3 tomatoes, peeled, seeded, and chopped
3 cloves of garlic, minced
1 onion, diced
4 tablespoons of achiote/annato oil
Marinate 600g of peeled shrimp with salt, 3 minced habaneros and the juice of half a lime.
Add 4 Tbsp of annatto oil to a pan, and heat over medium high flame.
Add 3 cloves of minced garlic and a diced onion. Sauté until translucent.
Peel tomatoes by cutting a cross in the bottom of each, blanching in boiling water for 30sec, and peeling.
Chop and remove seeds, then add to the sauté
Add 12 okra, chopped into 1cm rounds, to the stew and cook for about 5 minutes.
Add the shrimp, cover and cook over a low heat for 10 to 15 minutes.
Drizzle with the juice of the other half of a lime and sprinkle with chopped parsley.
Serve with rice.
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