Brazilian-Style Roasted Pepper Shrimp Moqueca

Steps

1. Preheat the oven to 450°F (230°C). Place the red bell pepper halves cut side down on a foil-lined baking sheet and roast for 25 minutes, until the skins are blackened and blistered.
2. While the peppers roast, toss the shrimp in a bowl with half of the lime juice and 1 g of the salt; refrigerate until needed.
3. Meanwhile, bring the water, the rice and 1 g of the salt to a boil in a saucepan, cover, reduce to low and cook 18 minutes; rest off the heat, covered, until serving.
4. Transfer the roasted peppers to a bowl, cover for 10 minutes to steam, then slip off the skins. Blend the peeled peppers with the chicken broth until smooth to make the roasted pepper base.
5. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook 6 minutes until soft, then add the garlic and jalapeño and cook 1 minute.
6. Stir in the smoked paprika and cumin for 30 seconds, then add the tomato and cook 4 minutes until it starts to break down.
7. Pour in the roasted pepper base and the coconut milk, add the remaining 2 g of salt, and simmer gently 10 minutes to thicken slightly.
8. Add the shrimp with their lime juice and simmer 3 to 4 minutes, just until the shrimp are pink and opaque.
9. Stir in the remaining half of the lime juice and half of the cilantro.
10. Fluff the rice and divide among bowls, ladle the stew over, and top with the remaining half of the cilantro.