BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)
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
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 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
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
I have an affinity for curry and decided to blend two different food items for one decidedly incredible stew!
Provided by thedailygourmet
Categories World Cuisine Latin American South American Brazilian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
- Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
- Serve stew with cooked jasmine rice.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 34.4 g, Cholesterol 187.8 mg, Fat 22.6 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 15 g, Sodium 570.8 mg, Sugar 4.2 g
BRAZILIAN SHRIMP STEW
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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