Best Brazilian Shrimp Stew Recipes

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BRAZILIAN SHRIMP AND FISH STEW (MOQUECA)



Brazilian Shrimp and Fish Stew (Moqueca) image

Categories     Shellfish     Soup/Stew

Number Of Ingredients 16

3 ounces pickled hot cherry pepper (4 peppers)
1/2 onion
1/4 cup extra-virgin olive oil
1/8 teaspoon sugar
1 pinch salt
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 pound cod fillets, skinless (¾ to 1 inch thick), cut into 1½-inch pieces
3 cloves garlic, minced
1 pinch salt & pepper, each
1 onion, chopped coarse
1 can whole peeled tomatoes, (14.5-ounce) can
3/4 cup cilantro. fresh chopped
2 tablespoon extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 can coconut milk, (14-ounce) can
2 tablespoons lime juice

Steps:

  • Note from the test kitchen Pickled hot cherry peppers are usually sold jarred, next to the pickles or jarred roasted red peppers at the supermarket. Haddock or other firm-fleshed, flaky whitefish may be substituted for cod. We prefer untreated shrimp, but if your shrimp are treated with sodium, do not add salt to the shrimp in step 2. Our favorite coconut milk is made by Aroy-D. Serve with steamed white rice.
  • 1. FOR THE PEPPER SAUCE: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.
  • 2. FOR THE STEW: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.
  • 3. Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.
  • 4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).
  • 5. Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
  • 6. Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

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).

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

BRAZILIAN SHRIMP STEW



Brazilian Shrimp Stew image

Make and share this Brazilian Shrimp Stew recipe from Food.com.

Provided by MarraMamba

Categories     Brazilian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/4 lbs large shrimp
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14 ounce) can diced tomatoes, with juice
1 medium onion, finely chopped
1 green pepper, finely chopped
1 1/2 tablespoons oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped cilantro
1 cup coconut milk, well stirred
1 tablespoon palm oil, don't use another, just leave it out if you don't have it. Can be found in African markets

Steps:

  • Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
  • Puree tomatoes with juice in a blender til smooth.
  • cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
  • Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
  • Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
  • Stir in dende oil and remaining cilantro. Season to taste.

BRAZILIAN SHRIMP STEW



Brazilian Shrimp Stew image

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

2 tablespoons butter
1 tablespoon grapeseed oil
2 medium shallots, minced
2 cloves garlic, minced
1 tablespoon red curry paste
1 (14.5 ounce) can diced tomatoes, drained
1 cup coconut milk
¼ cup chopped roasted red bell pepper
¼ cup chopped cilantro
1 tablespoon lime juice, or to taste
1 teaspoon ground cayenne pepper
1 pinch salt
1 teaspoon cornstarch
1 pound uncooked medium shrimp, peeled and deveined
2 cups cooked jasmine rice

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 KETO SHRIMP STEW



Brazilian Keto Shrimp Stew image

Mix up your keto meal planning with this flavorful keto shrimp stew filled with fresh Brazilian flavors from coconut milk, lime juice, and hot sauce. Serve hot, garnished with additional cilantro. Cold beer optional.

Provided by mybwriter

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 35m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
¼ cup onion, diced
1 clove garlic, minced
¼ cup diced roasted red peppers
1 (14 ounce) can diced tomatoes with green chile peppers
1 ½ pounds raw shrimp, peeled and deveined
¼ cup fresh cilantro, chopped
1 cup coconut milk
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a medium-sized saucepan. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and red peppers; cook 2 to 3 minutes more. Add tomatoes, shrimp, and cilantro and simmer gently until shrimp are opaque, about 5 minutes. Pour coconut milk into the saucepan, add sriracha sauce, and cook until just heated through without boiling. Add lime juice and season with salt and black pepper to taste.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 8.6 g, Cholesterol 258.9 mg, Fat 27.2 g, Fiber 2.3 g, Protein 30 g, SaturatedFat 13 g, Sodium 1110.4 mg, Sugar 1 g

MOQUECA COM PIRAO (BRAZILIAN SHRIMP STEW)



Moqueca Com Pirao (Brazilian Shrimp Stew) image

I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism... It is served with white rice and "pirao" (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause "piriri," a.k.a. Montezuma's Revenge! (E-mail me if you have questions.)

Provided by EURrosa1

Categories     Brazilian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs large shrimp (reserve shells)
2 onions, sliced
3 tomatoes, sliced
4 garlic cloves, chopped
4 tablespoons dende oil (or olive oil if you can't find it)
coconut milk, 100ml
1/8 teaspoon paprika (* see note at the end)
cilantro and chives, chopped

Steps:

  • Saute onions, garlic and tomatoes in oil, in a clay pan if possible (http://static.panoramio.com/photos/original/15240632.jpg). When onions are golden-about 15 minutes-add deveined and cleaned shrimp, and wait until it gets "red"-about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
  • Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn't harden, but turns kinda gooey.).
  • * We actually use "colorau" (made mainly from "urucum" seeds); instead of paprika, a better substitute in my view is annatto seeds (http://www.overmundo.com.br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.

Nutrition Facts : Calories 259.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 294.5, Sodium 342.8, Carbohydrate 6.8, Fiber 1.3, Sugar 3.2, Protein 32.6

BRAZILIAN SHRIMP AND FISH STEW (F & W)



Brazilian Shrimp and Fish Stew (F & W) image

Categories     Shellfish     Soup/Stew

Number Of Ingredients 16

3 ounces Pepper Sauce- pickled hot cherry peppers (4)
1/2 onion, coarse chopped
1/4 cup olive oil
1/8 teaspoon sugar
1 pinch salt
1 pound Stew- shrimp, large, peeled, deveined, tails removed
1 pound cod fillets, skinless, cut into 1 1/2 inch pieces
3 cloves garlic, minced
1 onion, chopped, coarse
14.5 ounces whole peeled tomatoes, canned
3/4 cup cilantro, chopped
2 tablespoons olive oil
1 red bell pepper, stemmed, seeded, 1/2 in. pieces
1 green bell pepper, stemmed, seeded, 1/2 in. pieces
14 ounces coconut milk, can
2 tablespoons lime juice

Steps:

  • 1. Pepper Sauce- process all ingredients in the food processor until smooth- about 30 sec. Season with salt to taste and transfer to a separate bowl. Rinse out bowl of food processor.
  • 2. Stew- Toss shrimp and cod with garlic, 1/2 t. salt, and 1/4 tsp. pepper in bowl. Set aside.
  • 3.Process onion, tomatoes and their juice, and 1/4 cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 sec.
  • 4. Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and 1/2 t. salt and cook, stirring frequently, until softened, 5- 7 min. Add onion-tomato mixture and 1/2 t. salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3-5 min. (Pot should not be dry.)
  • 5. Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cook for 5 min. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.
  • 6. Gently stir in 2 T. pepper sauce and remaining 1/2 C. cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

BRAZILIAN SHRIMP STEW



Brazilian Shrimp Stew image

I got this recipe from Epicurious.com courtesy of Gourmet, December 2002...made this for dinner Sunday I followed these instructions to a T and boy oh boy this was fantastic served over basmati rice...I truly highly recommend this....

Provided by GRECORICAN

Categories     Brazilian

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/4 lbs large shrimp, in shell peeled and deveined (21 to 25 per lb)
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (15 1/2 ounce) can diced tomatoes with 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 palm oil (dende oil)

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).
  • Makes 6 servings.
  • Gourmet.
  • December 2002.

Nutrition Facts : Calories 260.1, Fat 15.5, SaturatedFat 9.1, Cholesterol 144, Sodium 887.4, Carbohydrate 10.7, Fiber 1.8, Sugar 4.3, Protein 21.1

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