Moqueca de Camarao (Brazilian Shrimp Stew)
Yield: 6 servings
Prep Time: 25 min
Total Time: 45 min
INGREDIENTS
1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 tsp black pepper
1 1/2 tsp 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 Tbsp Aunt Patty’s Organic Olive Oil
1/2 tsp cayenne
5 Tbsp coarsely chopped fresh cilantro
1 Cup well-stirred canned unsweetened coconut milk
1 Tbsp Aunt Patty’s Organic Red Palm Oil
Accompaniment: cooked white rice
PREPARATION
1. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
2. Purée tomatoes with juice in a blender until smooth.
3. 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.
4. Stir in Aunt Patty’s Organic Red Palm Oil and remaining 4 tablespoons cilantro and season with salt and pepper.
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