Brazilian recipe
Brazilian Shrimp Moqueca Style (Camarão à moda baiana)
This vibrant shrimp stew captures the soul of Bahian cuisine, blending the earthy warmth of dendê oil with the creamy richness of coconut milk in a quick, crowd-pleasing dish.
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Ingredients
1 kg cleaned shrimp
Salt to taste
Black pepper to taste
Lemon juice to taste
Chopped fresh herbs (cilantro and parsley) to taste
1 kg peeled and seeded tomatoes
2 tablespoons vegetable oil
2 to 3 tablespoons dendê oil (red palm oil)
Coconut milk to taste
Salt to taste
Black pepper to taste
Lemon juice to taste
Chopped fresh herbs (cilantro and parsley) to taste
1 kg peeled and seeded tomatoes
2 tablespoons vegetable oil
2 to 3 tablespoons dendê oil (red palm oil)
Coconut milk to taste
Where to find ingredients
The core of this dish is dendê oil (red palm oil), which is essential for that authentic flavor; you can find it at international grocery stores, specialty Caribbean/African markets, or in the international aisle of larger supermarkets. Fresh shrimp can be bought from local fish markets or the seafood counter at any grocery store. For the best result, use full-fat canned coconut milk, commonly found in the baking or international sections. Fresh cilantro and parsley are widely available in the produce section, and any fresh, ripe tomatoes will work perfectly for the base of the sauce.
Preparation method
- Start by thoroughly cleaning the shrimp, removing shells and veins, then give them a quick rinse under running water
- Season the shrimp with salt, pepper, lemon juice, and the chopped fresh herbs, letting it marinate for a few minutes
- Heat the vegetable oil in a pan and sauté the shrimp until they turn a beautiful golden color
- Add the chopped tomatoes to the pan and cook them down until they break apart, forming a thick, flavorful sauce
- Pour in the coconut milk, cover the pan tightly, and let it simmer over low heat for about 10 minutes to let the flavors meld
- Finish by stirring in the dendê oil and adjusting the pepper to your liking before you serve
Observations
Looking to whip up a special lunch with real personality? This classic stew is your answer. The signature pairing of velvety coconut milk and aromatic red palm oil creates a luscious sauce that’s begging to be served alongside a big bowl of fluffy, steamed white rice.
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