Shrimp Moqueca (Brazilian Shrimp Stew)
This dish has the most authentic Brazilian taste! The palm oil gives this dish its unique flavor. If you live in a city that has a big Brazilian community, chances are that you can easily find it in a Latin grocery store. You can also find palm oil (also called “azeite de dendê”) online. This ingredient is irreplaceable in this dish.
Background: It’s a staple Brazilian recipe. It also has some variations with different kinds of seafood and vegetables, like bell peppers.
- Lime (1/2)
- Prawns, medium, shelled (1 lb)
- Salt (a pinch)
- Fresh ground pepper (a pinch)
- Palm oil (1/4 cup)
- Onion, sliced (1 large)
- Garlic cloves (3)
- Tomatoes, sliced (2 large)
- Cilantro, chopped (1/2 cup)
- Scallions, chopped (3 tbsp)
- Parsley, chopped (2 tbsp)
- Coconut milk (1 cup)
Squeeze the lime over the shrimp and season it with salt and pepper. Set aside.
In a large skillet, heat up the palm oil. Add the onions, garlic and tomatoes. Cook for about 7 minutes or until the onions and tomatoes are tender.
Add the shrimp and cook on medium high for about 3 minutes or until it turns pink and starts to curl. Turn off the heat and fold in the cilantro, scallions, parsley, and coconut milk. Add more salt and pepper if needed.
Serve this dish over a bed of jasmine rice accompanied by a glass of Semillon or Vouvray.
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