The Best Shrimp Feijoada You've Ever Made!

INGREDIENTS:

• 600g cooked shrimp
• 500g butter beans
• 1/2 red onion
• 210g tomato paste/pulp
• 1/2 red pepper
• 1 carrot
• 500 ml stock
• Salt, sweet paprika, and pepper to taste
• 1/2 tsp piri-piri
• Olive oil to taste
• Chopped coriander and parsley to taste

PREPARATION:

Start by peeling the already-cooked shrimp, placing the peeled shrimp in one bowl and the shells and heads in another bowl. Set aside a few whole shrimp for garnishing at the end.

Season the peeled/cleaned shrimp with pepper and set aside.

In a pot, heat the olive oil over medium heat. Add the shrimp shells and cook, stirring constantly, for about 2-3 minutes.

Add the sliced onion (half-moons), tomato paste, white wine, and sliced garlic, and mix everything together.

Using a potato masher, crush the shells and heads.

Add half a liter of the shrimp cooking water, cover, and let the stock simmer slowly for about 30 minutes, stirring occasionally. Strain and set the stock aside.

In a pot over medium heat, heat the olive oil, add the shrimp, and sauté for about three minutes, then remove and set aside.

Add the onion and chopped garlic cloves and cook until translucent and starting to brown, about 5-6 minutes. Add the tomato paste, chopped red pepper, and carrot (in half-moons), mix everything together, and let it sauté for about 2 minutes, stirring regularly.

Pour in the reserved stock, season with sweet paprika, salt, and piri-piri, mix everything, and bring to a boil.

dd the pre-cooked butter beans. Add the shrimp and chopped coriander, along with the reserved whole shrimp, mix everything together, cover, and let cook until it comes together, for 8 minutes.

Serve the feijoada garnished with chopped parsley, accompanied by white rice.