Moqueca De Camaro Brasilian Shrimp Stew Recipes

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

Ingredients

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

Brazilian Shrimp Stew image

Categories Shellfish Tomato Sauté Stew Coconut Shrimp Bell Pepper Winter Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

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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