In a deep pot, add 2 tablespoons olive oil in and heat medium-high.
Add tomato pieces, hot red-ringed pepper, green onion, red or green pepper, onion, and pimenta moda.
Cook, stirring occasionally until the vegetables are softened, about 8-10 minutes.
Pour in the white wine, salt, and stir, cook for 5 minutes,
Add the shrimp broth and stir, cook, and bring to a boil a not 10 minutes.
Reduce heat and cook until on till the mixture is reduced by half, about 40-50 minutes,
Reduce the heat to low and add in the coconut milk, black and white pepper, red palm oil, chopped cilantro and stir, cook for on low for 5-7 minutes.
Remove the shrimp from the refrigerator sprinkle with salt.
Add the two tablespoons of olive oil into a saucepan and heat on medium-high.
Add the shrimp and cook them until opaque and cooked about 3-4 minutes.
Transfer cooked shrimp into the stew and stir.
Serve over cooked rice with lemon or lime on the side. Garnish with fresh cilantro, parsley, and green onion.