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Moqueca Baiana de Camarão
This Brazilian stew can be made with white fish, shrimp or a mixture of seafood – the key ingredients to achieve the traditional flavor are the coconut milk and dendê oil.
- 2-3 tbs red palm oil (Dendê Oil)
- 1-2 tbs olive oil
- 1 large white or yellow onion, diced
- 3 cloves garlic, diced
- 1 bunch fresh cilantro, stems separated & chopped, leaves rough chopped
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, dice
- 2 lbs of raw shrimp, peeled & deveined
- Juice from 1/2 small lime
- 2 cans (29 oz) peeled & diced tomatoes or 4-6 large fresh tomatoes, peeled & diced
- 1 can (13.5 oz) unsweetened coconut milk
- 1 large clay or metal stainless steel pot
- Chef knife
- Lime press
- Large cutting board
- Lightly season shrimp with salt. Set aside.
- Heat 2 tablespoons of red palm oil + 1 tablespoon olive oil in large pot.
- Add onions and sauté on medium low heat until translucent.
- Add chopped garlic, sauté until aroma is released, approximately 15-20 seconds.
- Add diced bell peppers and chopped cilantro stems. Sauté on medium heat just until tender.
- Add tomatoes & coconut milk. Let simmer, covered, on low heat approximately 10-15 minutes.
- Add seasoned raw shrimp and lime juice (to taste). Allow to cook on low just until shrimp is cooked through (approximately 3-5 minutes).
- Add more salt, if necessary.
Serve with Brazilian-style rice, red chili oil & toasted cassava flour.