A Sunny Warm Dish With A Whole Lot Of Flavor
Brazilian Shrimp Stew
Moqueca De Camarão is an exquisite one pot dish of pure comfort made luscious and silky with coconut cream and a final swirl of dende oil that sends it right over the top.
Shrimp Marinade Ingredients
- 1 1/2 pounds 16/20 shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 1/4 cup lime juice
Baked Coconut Flake Ingredients
- 1/2 cup dried unsweetened coconut flakes
- juice of half a lime
- Himalayan sea salt
- 1/2 Persian cucumber chopped
- 4 cherry tomatoes chopped
- 1 teaspoon onion chopped
- 2 tablespoon red or yellow bell pepper chopped
- 2 tablespoons cilantro chopped
- juice of half a lime
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 1 red or yellow bell pepper seeded and chopped
- 1 3/4 cups tomato puree I use Mutti or Pomi brands
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 3/4 cup cilantro chopped
- 5.6 ounce can coconut cream
- 1 tablespoon dende oil aka red palm oil plus more for drizzling
- 2 cups cooked black or white rice for serving
- Preheat oven to 325 degrees Fahrenheit, and prep your ingredients.
Marinate your shrimp:
- Put shrimp in a small bowl and sprinkle the salt and pepper over the top. Add the garlic, and lime juice and mix thoroughly. Cover the bowl and place it into the refrigerator to sit for 30 minutes.
While the shrimp is marinating, make your baked coconut flakes and your salsa:
- Spread the coconut flakes over a sheet pan and squeeze the lime half over the top. Sprinkle with salt and mix with your hands so the coconut is evenly coated with lime juice and salt. Bake for about 4 minutes until coconut gets golden around the edges. Set aside to cool.
Now for the salsa:
- In a small bowl, combine the cucumber, tomatoes, onions, peppers, cilantro, and lime juice, and season with salt and pepper to taste. Set aside.
Now make your stew:
- Place a 12 inch sauté pan over medium high heat and pour in the olive oil. Add the onions and peppers and cook until softened about 8 minutes. Add the tomato puree, cayenne, salt, and 2 tablespoons of the cilantro, and cook for about 15 minutes, stirring occasionally, until the sauce is thickened and the flavors have melded.
- Stir in the coconut cream and blend thoroughly. Bring to a boil, then add the shrimp mixture, reduce the heat a bit, and cook for about 4 minutes until the shrimp are done all the way through. Mix in the remaining cilantro. Pour the dende oil over the top and swirl it around until it is well blended.
- Serve the stew over rice and top with the salsa and baked coconut flakes. Drizzle a little more dende over the top to finish.