Prep 25 mins
Cook 20 mins
From Bon Appetit, this delicious stew will delight all your senses.
- 1 1⁄4 lbs large shrimp
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 garlic cloves, minced
- 1⁄4 cup fresh lemon juice
- 1 (14 ounce) can diced tomatoes, with juice
- 1 medium onion, finely chopped
- 1 green pepper, finely chopped
- 1 1⁄2 tablespoons oil
- 1⁄2 teaspoon cayenne
- 5 tablespoons coarsely chopped cilantro
- 1 cup coconut milk, well stirred
- 1 tablespoon palm oil, don't use another, just leave it out if you don't have it. Can be found in African markets
- Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
- Puree tomatoes with juice in a blender til smooth.
- cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
- Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
- Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
- Stir in dende oil and remaining cilantro. Season to taste.
This is officially my new favorite way to do shrimp. It's almost too simple to be so good. I wouldn't change a single thing about this recipe (and I don't say that very often, lol). The flavors are deep, rich and so satisfying. Served with garlic rice it made a wonderful dinner. A total keeper.
I haven't eaten moqueca in forever, and never a homemade version, so I was pretty excited to try this! I enjoyed this just as much as the fish versions that I've tried in the past at Brazilian restaurants, especially since I was finally able to find the dende oil in the supermarket. This was perfect with a big scoop of Brazilian white rice. I did make this with a full 2lbs of shrimp, since I didn't see any reason not to add the extra half-pound that was in the bag. I think it was better for us this way, anyhow, since DH usually leaves behind most of the extra sauce when I make saucy things for dinner. This way there was a more even distribution of shrimp to sauce. Definitely a keeper, thanks for posting! Made for Culinary Quest I
Very simple and very tasty, enjoyed with rice this made a good dinner. I especially liked the use of the coconut milk, and I used coconut oil to cook with, enhancing the lovely flavour. Thank you MarraMamba, made and enjoyed for Agents of QUEST, South America