Food, Glorious Food

A couple of good spicy recipes... (I will share most recipes in the same manner that I cook them--no solid measures. This might or might not annoy you.)

Brazilian Shrimp Stew
I found this recipe in Bust magazine a couple of years ago, and it's since been one of the very few recipes that I repeat on a semi-regular basis (I tend to get bored, and prefer to try new things when I cook).

Saute one chopped onion and one diced bell pepper (I leave this out sometimes) in olive oil. Add a can of diced tomatoes (with juice) and simmer. Add some cayenne, fresh cilantro (bonus points if you grew it), salt and pepper. Add a can of coconut milk. Stir and simmer for a while, and then add a heap of minced garlic and shrimp (I use about a pound or two of frozen peeled shrimp). Simmer on the stove until the shrimp are fully cooked and the stew is a bit thick.
Serve over rice, if you want, and garnish with peanuts or coconut.


Chorizo Chili
This is in the Crock-Pot right now. I loosely based it on a recipe I found online. I plan to serve it over tortilla chips with some Mexican-blend cheese. Sunday nights normally call for comfort food, right? Tomorrow night I'll whip up something delightful from the veggies I got at the farmers market. But for tonight--comfort.

Brown a package of chorizo, and then set aside and drain (chorizo is the greasiest stuff ever). In the same pan, saute a chopped white onion, some diced jalapenos/green chilis, and chopped garlic. Then add a can of drained kidney beans, and mush them a bit. Then add a can of diced tomatoes and a small can of tomato paste. Add the chorizo back to the mix, and stir in some chili powder, cumin, red pepper flakes, and anything else spicy you have on hand. Stir thoroughly, and then put in Crock-Pot for a couple of hours.