By Lindenberg Junior

Many types of fish, shellfish and chicken can be made into moquecas. It’s native from the state of Bahia, in the northeast of Brazil, where cooking with creamy coconut milk is a part of daily life. Other common ingredients used in this State with strong African influences are dende oil, famous for is unctuous consistency and golden color, and the very hot malagueta peppers. Below, check which ingredients you will need and then how to prepare.


Ingredients (making 6 serving ):

– 2 lb of fresh medium Shrimp
– 4 limes
– 500 ml of coconut milk
– 2 onions (1 1/2 minced – 1/2 sliced)
– 3 cloves of garlic, minced
– 4 tomatoes (3 diced – 1 sliced)
– 2 red bell peppers (1 1/2 diced -1/2 sliced)
– 1 chile peppers (malagueta if available)
– 1 cilantro bouquet, minced
– olive oil
– dende oil
– salt to taste

Preparation:

De-vein and rinse the shrimp in cold water. Let the shrimp marinate in fresh lime juice. Coat the bottom of a large, heavy skillet with olive oil and heat in a medium to high flame. Saute the minced onions, garlic, diced tomatoes, bell peppers, chile pepper, and cilantro until the onions are translucent. Salt to taste. Pour in the coconut milk, add a lace of dende oil and cook for 5 minutes. Add shrimp to the cooked vegetables and cover with the sliced onions, tomato and bell peppers until the shrimp turn pink and begin to curl. Add more salt if necessary.

Serve the luscious coconut shrimp over a bed of rice.

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