Moqueca De Camaro Brasilian Shrimp Stew Recipes

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MOQUECA DE CAMARAO (SHRIMP STEW - BRAZIL)



Moqueca De Camarao (Shrimp Stew - Brazil) image

Make and share this Moqueca De Camarao (Shrimp Stew - Brazil) recipe from Food.com.

Provided by MarraMamba

Categories     Stew

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons palm oil (dende)
1 large onion, finely chopped
3 garlic cloves, crushed
2 lbs prawns, medium size, fresh, shelled and deveined
1/2 teaspoon salt
2 tablespoons fresh lemon juice
4 large tomatoes, peeled, seeded and chopped
2 tablespoons cilantro, chopped
1 teaspoon black pepper
1 red cayenne pepper, fresh
1 (14 ounce) can coconut milk

Steps:

  • Heat the oil, and stir fry the onion until golden brown.
  • Add the garlic and prawns, stir fry for about 3 minutes.
  • Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk.
  • Simmer for 10 to 15 minutes.

Nutrition Facts : Calories 645.3, Fat 26.4, SaturatedFat 19.7, Cholesterol 285.8, Sodium 1623, Carbohydrate 69.4, Fiber 3.3, Sugar 60, Protein 34.3

BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)



Brazilian Shrimp Stew (Moqueca De Camaroes) image

A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com". Its absolutely delicious!

Provided by Lyncca Harvey

Categories     Stew

Time 50m

Yield 1 cups, 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs raw shrimp, peeled & deveined
1/4 cup olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
14 ounces diced tomatoes and green chilies
1 cup coconut milk (or whole cream if you don't want it as sweet)
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and pepper

Steps:

  • Heat olive oil in a medium saucepan.
  • Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
  • Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
  • Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
  • Add lime juice and season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro.

Nutrition Facts : Calories 352.1, Fat 18.3, SaturatedFat 9, Cholesterol 143.2, Sodium 1007.2, Carbohydrate 31.1, Fiber 0.3, Sugar 25.8, Protein 16.7

MOQUECA (BRAZILIAN SEAFOOD STEW)



Moqueca (Brazilian Seafood Stew) image

Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

6 head-on prawns or large head-on shrimp (about 12 ounces)
12 ounces cod fillet, cut into 1-inch pieces
Kosher salt
2 limes
3 tablespoons dendê oil (red palm oil; see Note)
4 garlic cloves, minced
1 small yellow onion, chopped (1 cup)
8 ounces sweet baby bell peppers or 2 bell peppers, any color, sliced into 1/4-inch strips (2 cups)
1 pound fresh tomatoes, cut in 1-inch-wide wedges (2 1/2 cups)
1 whole hot chile, such as red Scotch bonnet or bird's-eye, pierced all over with the tip of a knife
1 (13.5-ounce) can full-fat coconut milk
1/4 cup chopped fresh cilantro
Steamed rice, for serving

Steps:

  • Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
  • In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
  • Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
  • Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
  • Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
  • Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.

BRAZILIAN SHRIMP STEW



Brazilian Shrimp Stew image

Categories     Shellfish     Tomato     Sauté     Stew     Coconut     Shrimp     Bell Pepper     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil*
Accompaniment: cooked white rice

Steps:

  • Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
  • Purée tomatoes with juice in a blender until smooth.
  • Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
  • Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
  • Available at Brazilian and West African markets and Kalustyan's (800-352-3451).

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