Brazilian Shrimp Stew Guest Recipe by Camille Guimaraes

Ingredients

1 medium to large pineapple

1 lb shrimp, peeled, deveined, and tails removed

1 tsp salt

1 tsp paprika

Juice of 1 lime

Sauce

2 shallots, diced

3 garlic cloves, minced

1 cup coconut milk

2 tbsp mascarpone

1 cup half-and-half

2 tsp hot sauce

½ cup diced pineapple

juice of 1 lime

chopped chives and cilantro, to taste

Topping

½ cup grated mozzarella

How to Make

Cut the pineapple in half lengthwise, leaving the crown attached. Using a small knife, score the pineapple flesh in a crosshatch pattern, cutting it into 1-inch squares while being careful not to cut through the shell. Use a spoon to scoop out the scored pineapple cubes, leaving about ½ inch of pineapple attached to the shell to create a sturdy pineapple boat.

Separate enough of the pineapple cubes to yield ½ cup for the sauce. Reserve any remaining pineapple for another use.

In a bowl, season the shrimp with salt, paprika, and lime juice. Toss well and let marinate for 10–15 minutes.

Heat a large skillet over medium heat. Add a small drizzle of oil and cook the shrimp for 1–2 minutes per side, just until lightly pink. Remove to a plate; they will finish cooking in the sauce.

In the same skillet, sauté the shallots for 2–3 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.

Stir in the coconut milk, mascarpone, half-and-half, and hot sauce. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until slightly thickened.

Add the diced pineapple, juice of the lime, chives, and cilantro. Return the shrimp and any accumulated juices to the skillet. Simmer for 2–3 minutes, just until the shrimp are fully cooked and coated in the sauce. Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired.

Preheat the oven broiler.

Divide the shrimp mixture between the pineapple boats. Sprinkle the grated mozzarella evenly over the top.

Place under the broiler for 2–4 minutes, or until the cheese is melted and lightly golden.

Garnish with additional chives and cilantro. Serve with white rice, and a glass of Rainbow Cuvee 🌈🥂

Camille Guimaraes is a published food and wellness writer, recipe developer, and content creator based in the Bay Area, originally from Rio de Janeiro, Brazil. Iron Horse is honored to be one of her social media clients. She does a brilliant job, and she can cook. Her Brazilian Shrimp Stew recipe draws on many of the flavors that define this country's coastal cuisine: fresh seafood, coconut milk, tropical fruit, and plenty of fresh herbs. Oh, and a layer of cheese. For that, we can thank Camille's French influence. Camille says serve it in a carved pineapple and pour a glass of Iron Horse Rainbow Cuvée for a little sparkle, a little tropical, and a lot of Pride. 🌈🍍
View Camille making the shrimp stew on Iron Horse's Instagram.