Small dice <quantity>¼</quantity> onion

Remove the seeds and fibers from <quantity>¼</quantity> of a red bell pepper. Small dice it

Small dice <quantity>1</quantity> garlic clove

Remove the seeds and fibers from <quantity>½</quantity> yellow bell pepper. Small dice it

Small dice <quantity>1</quantity> habanada pepper

Trim, remove the seeds, and small dice <quantity>½</quantity> red chili

Remove the tails of <quantity>500<unit>g</unit></quantity> of peeled and cleaned shrimp

Cut the shrimp into bite-sized pieces

Medium dice <quantity>200<unit>g</unit></quantity> of firm requeijão

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a skillet over medium-high heat

Add the shrimp and quickly sear it until it starts to gain some color but it’s not fully cooked. Remove from heat

Add the diced vegetables to the same skillet. Sautée until fragrant and soft

Add <quantity>1<unit>cup</unit></quantity> of tomato purée and stir

Season with salt to taste, mix it and let it cook for 5m to set the flavors

Add the shrimp and mix

Add the chopped requeijão and mix

Put the lid on and let it cook for 2m until the requeijão starts to melt. Remove the lid and mix

Add the juice of <quantity>½</quantity> rangpur lime and mix it. The shrimp with requeijão is ready

Enjoy! It’s divine!