Moqueca de Camarão (Brazilian Shrimp Stew)
A rich, fragrant Brazilian seafood stew slow-cooked in a traditional clay pot with shrimp, coconut milk, dendê palm oil, bell peppers, tomatoes, and fresh cilantro.
Ingredients
Shrimp & Marinade
- 600g large shrimp, peeled and deveined
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
Stew Base
- 2 tbsp olive oil
- 2 tbsp dendê (red palm) oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 tomatoes, chopped
- 1 cup coconut milk
- 1 large bunch cilantro, chopped
- 2 spring onions, chopped
Instructions
Marinate the Shrimp
Toss the shrimp with lime juice, minced garlic, salt, and black pepper. Marinate in the fridge for 15-20 minutes.
Layer the Vegetables
In a large heavy pot (preferably clay), heat olive oil and dendê oil. Create layers with sliced onions, bell peppers, and chopped tomatoes.
Simmer Base
Pour the coconut milk over the layered vegetables. Cover and cook over medium heat for 10 minutes until the vegetables start to soften.
Add Shrimp
Add the marinated shrimp (and marinade) on top of the vegetables. Cover and cook for 5-6 minutes until the shrimp are pink and cooked through. Do not overcook.
Finish & Serve
Stir in the chopped cilantro and spring onions. Season with more salt to taste. Serve hot with white rice.
Nutrition Facts
* Based on a 2,000 calorie diet.