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Moqueca de Camarão
Created by: Howcan Team
Ingredients
- 1 lb of large shrimp, peeled and deveined
- 2 tablespoons of lime juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 cloves of garlic, minced
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tomatoes, diced
- 1 tablespoon of olive oil
- 1 can (14 oz) of coconut milk
- 1/2 cup of fish or shrimp stock
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of red pepper flakes
- Cooked white rice, for serving
Instructions
- In a bowl, combine the shrimp, lime juice, 1/2 teaspoon of salt, and black pepper. Let it marinate for 10 minutes.
- In a large pot, heat the olive oil over medium heat. Add the garlic, onion, and bell pepper. Sauté for 5 minutes until softened.
- Add the tomatoes, paprika, cumin, and red pepper flakes. Cook for another 3 minutes.
- Pour in the coconut milk and fish or shrimp stock. Bring to a simmer.
- Add the marinated shrimp to the pot. Cook for 5-7 minutes until the shrimp are pink and cooked through.
- Stir in the chopped cilantro, green onions, and remaining 1/2 teaspoon of salt. Cook for an additional 2 minutes.
- Serve the moqueca de camarão over cooked white rice. Enjoy!
Moqueca de Camarão is a traditional Brazilian seafood stew originating from the northeastern state of Bahia. This flavorful dish has a rich history, with influences from indigenous, African, and Portuguese culinary traditions. The name "moqueca" is derived from the indigenous Tupi word "mu'keka," which means "to cook in a pot." The dish typically features succulent shrimp, coconut milk, tomatoes, onions, garlic, and a medley of herbs and spices. Chefs in Bahia are renowned for their expertise in preparing moqueca, infusing it with their unique regional flair. The best versions of this dish can be found in seaside restaurants along the coast of Bahia, where the freshest seafood is used to create a truly authentic and unforgettable dining experience. The key to a perfect moqueca de camarão lies in the balance of flavors, with the creamy coconut milk complementing the natural sweetness of the shrimp, and the aromatic blend of spices adding depth to the dish. While the traditional recipe calls for cooking the stew in a clay pot over an open flame, modern adaptations often utilize stovetop or oven methods. Whether enjoyed with a side of fluffy white rice or a traditional "pirão" (a cassava flour-based accompaniment), moqueca de camarão continues to be a beloved culinary treasure, captivating the palates of locals and visitors alike.
50 min
4
380 calories
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