Shrimp Moqueca. Brazilian shrimp stew

Chef Lippe. Shrimp moqueca

Chef Lippe. Shrimp Moqueca


Shrimp Moqueca (traditional Brazilian stew)

Juice of 1 lemon
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tablespoons white vinegar
1/2 teaspoon salt
1 pound fresh shrimp, shelled and deveined
1 teaspoon fresh cilantro, chopped
2 tablespoons tomato paste
Black pepper to taste
1 cup thin coconut milk
1/2 cup thick coconut milk
2 to 3 tablespoons dende oil

Make a marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 minutes. Put mixture into a sauce pan and add cilantro, tomato paste and black pepper to taste. Add thin coconut milk and cook over low heat until the shrimp are cooked. Add the thick coconut milk and dende oil. Continue cooking for another 5 minutes. Garnish with chopped cilantro and grated unsweetened coconut.

Serve with rice.

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1 Comment

Filed under Brazilian stew, Food, recipes, shrimp

One response to “Shrimp Moqueca. Brazilian shrimp stew

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