Moqueca De Camaroes, Brazilian Shrimp Stew

• 1 pound shrimp, peeled and deveined
• 1/3 cup lime juice
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 onion, large, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 14 ounces fire-roasted diced tomatoes
• 1/2 teaspoon cayenne pepper
• 1/3 cup cilantro, fresh, diced
• 1 cup light coconut milk
• 4 cups cooked rice, to serve
• 1 tablespoon olive oil, for the pan

1. In a bowl, place the shrimp, salt, pepper, garlic and lime juice and let marinate for about 20-30 minutes.
2. In a large saucepan, add the olive oil, onion and peppers and cayenne, and let cook until soft, about 7-8 minutes.
3. Add the tomatoes and coconut milk, and give it a good stir. Add the shrimp mixture (juice and all), cover, and let cook about 10 minutes until the shrimp are cooked through and pink.
4. Once ready to serve, stir in the cilantro. Serve atop rice or just as a soup by itself.

shrimp, lime juice, garlic, salt, ground black pepper, onion, red pepper, green pepper, tomatoes, cayenne pepper, cilantro, light coconut milk, rice, olive oil

Taken from food52.com/recipes/35162-moqueca-de-camaroes-brazilian-shrimp-stew (may not work)