Shrimp Moqueca
A fragrant Brazilian stew of shrimp simmered in a base of coconut milk, palm oil (dendê), and bell peppers, highlighting deep tropical flavors.
45 min
Medium
Brasileña
3 servings
The story behind
Moqueca is a treasure of Bahian and Espírito Santo cuisine in Brazil, where indigenous and African influences merge. This version stands out for the intensity of dendê oil, which provides a vibrant orange color and unmistakable aromal, the image focuses on the freshness of the jumbo shrimp, creating a professional composition ideal for high-end cookbooks.
Instructions
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1Marinate the shrimp with lime, salt, and garlic for 15 minutes.
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2In a casserole, sauté onion and peppers in regular oil until softened.
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3Add coconut milk and dendê oil, allowing the sauce to thicken over medium heat.
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4Stir in the shrimp and cook for only 5 minutes to maintain their tender texture.
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5Serve in a bowl and garnish with fresh cilantro for a professional visual contrast.
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