Peixe a Lumbo

Description
Shrimp and stew that originated in Mozambique, South Africa and serves four (4). There is known Portuguese influence upon many of the recipes of Mozambique. This nation being a coastal area, fishing becomes a very important food source. Also, Mozambique is well-known for its coconut farms and the coconut milk in this recipe adds a magic richness to this seafood delight.

Ingredients

 * 1 lb. medium Shrimp (raw)
 * 8 4-oz. sea bass or Snapper pieces
 * 11/2 tsp. salt
 * 3 tbls. olive oil
 * 1 1/2 cups Onion (chop finely)
 * 2 green peppers (chop finely)
 * 2 tomatoes (chop finely)
 * 1 tbls. coriander
 * 1 tsp. hot red pepper
 * 1/2 cup coconut milk

Directions

 * 1) Shell and devein Shrimp. Saute onions and green peppers for 5 minutes over moderate heat. Add tomatoes, stir often and cook until most liquid is gone. Remove from heat and add coriander, red pepper and 1 tsp. salt.
 * 2) In a large cooking casserole or Dutch oven, place a layer of 1/2 of the, next a layer of Shrimp, then a layer of coated vegetables above and repeat layers again. Last, pour in coconut milk and simmer 5 minutes at moderate heat. Reduce heat to low and partly cover.
 * 3) Simmer 12 to 15 minutes. Delicious served with rice or mashed potatoes.