Mad Dog 357 Gold Brazilian Shrimp Stew

Ingredients:

• 🦐 1 lb (450g) fresh shrimp, peeled & deveined

• 🧄 3 cloves garlic, minced

• 🧅 1 large onion, diced

• 🌶️ 1–2 tsp Mad Dog 357 Gold Edition (adjust for heat tolerance)

• 🍅 2 large tomatoes, chopped

• 🫑 1 red bell pepper, sliced

• 🫑 1 yellow bell pepper, sliced

• 🥥 1 can (400ml) coconut milk

• 🌿 ½ bunch fresh cilantro, chopped

• 🧂 Salt & pepper to taste

• 🫒 2 tbsp olive oil

• 🍋 Juice of 1 lime

For serving:

• 🍚 White rice

• 🌽 Corn mush (angu)

• 🌾 Toasted manioc flour (farofa)

Instructions:

1. Prep the base 🥘 — In a large pot, heat olive oil over medium heat. Sauté garlic & onion until soft.

2. Add the color 🌈 — Stir in tomatoes & bell peppers; cook until softened.

3. Turn up the heat 🔥 — Add Mad Dog 357 Gold Edition and mix well.

4. Creamy goodness 🥥 — Pour in coconut milk, season with salt & pepper, and simmer 5 minutes.

5. Shrimp time 🍤 — Add shrimp and cook until pink (about 3–4 minutes).

6. Fresh finish 🌿🍋 — Stir in cilantro and lime juice right before serving.

Serving suggestion:
Place a scoop of white rice 🍚 in a deep plate, ladle over the spicy moqueca 🍲, add a side of corn mush 🌽 and sprinkle toasted manioc flour 🌾 for authentic Brazilian flair.

⚠️ Heat tip: Mad Dog 357 Gold Edition is very potent — start small, taste, then adjust!