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Moqueca – Brazilian Stew

Author Vianney Rodriguez

Ingredients

  • 1 1/4 lb large shrimp peeled and deveined
  • 1 teaspoon Bahian blend recipe follows
  • 1/2 teaspoons salt
  • 2 garlic cloves minced
  • 1/4 cup fresh lime juice
  • 1 14- to 15-oz can diced tomatoes including juice
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 1/2 tablespoons olive oil
  • 5 tablespoons coarsely chopped fresh cilantro
  • 1 cup unsweetened coconut milk
  • For Bahian Blend
  • 1 teaspoon McCormick ground cumin
  • 1 teaspoon McCormick oregano leaves
  • ½ teaspoon McCormick ground white pepper
  • ¼ teaspoon McCormick ground red pepper
  • Mix all ingredients until well blended. Store in a tightly covered jar in cool dry place.

Instructions

  1. Toss shrimp with Bahian blend, 1/2 teaspoon salt, garlic, and lime juice and marinate, covered and chilled, 20 minutes. Purée tomatoes with juice in a blender until smooth. In a dutch oven or large skillet heat olive oil over medium-high heat. Cook onion and bell pepper, stirring, until softened, 8 to 10 minutes. Add 1 tablespoon cilantro and cook, stirring, 1 minute. Add tomato purée and simmer, 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.

Recipe Notes

adapted from epicurious