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SGCN Featured Recipe

Moqueca Baiana de Camarão

Serves 4

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.

Full Recipe


  • 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
  • Salt



  • 1 large clay or metal stainless steel pot
  • Chef knife
  • Lime press
  • Large cutting board


  1. Lightly season shrimp with salt. Set aside.
  2. Heat 2 tablespoons of red palm oil + 1 tablespoon olive oil in large pot.
  3. Add onions and sauté on medium low heat until translucent.
  4. Add chopped garlic, sauté until aroma is released, approximately 15-20 seconds.
  5. Add diced bell peppers and chopped cilantro stems. Sauté on medium heat just until tender.
  6. Add tomatoes & coconut milk. Let simmer, covered,  on low heat approximately 10-15 minutes.
  7. Add seasoned raw shrimp and lime juice (to taste). Allow to cook on low just until shrimp is cooked through (approximately 3-5 minutes).
  8. Add more salt, if necessary.

Serve with Brazilian-style rice, red chili oil & toasted cassava flour.