Name: Moqueca de Camarao - Shrimp Stew
Total time: 30 min
Ingredients: 1 1/4 lbs clean pealed shrimp or prawns; 2 cups coconut milk; 4 tablespoons butter; 3 tablespoons chopped onion; 2 tablespoons chopped garlic; ½ red bell pepper; ½ yellow bell pepper cut into pieces half moon-; 4 chopped tomatoes without seeds; 2 tablespoons chopped coriander; 1/2 cup palm oil; Salt; ground chili flakes (to taste); Freshly ground black pepper; Olive oil; 1 cup grated coconut; 2 cups ready-made white rice; 3 cups flaked cassava flour (biju)

Moqueca de Camarao - Shrimp Stew

Mike Nadelman

Brazilian prawn coconut stew (moqueca de camarao) is an easy and delicious low-carb recipe that features a unique combination of spices. It's one of the most famous Brazilian foods, and it's super easy to make in just 30 minutes of a Brazilian prawn coconut stew If you're into seafood and bold and bright combinations of spices, you're bound to fall in love with this Brazilian prawn coconut stew.

This is actually one of the tastiest seafood dishes I've ever had, mostly because there's so much flavor packed in it. Called "moqueca de camarao" in Portuguese, this is a prawn and coconut stew that's very quick to make using very simple ingredients. As with many recipes of this kind, you'll find lots of variations for moqueca de camarao, but all of them are loaded with prawns, tomatoes, chilies, garlic, coconut milk, and lime juice.

This famous Brazilian Street food is popular for a number of reasons. It's a simple recipe and prevents a hangover when you have been out drinking all night.

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Total Time 30

Course Snack, Stew

Cuisine Brazilian, Keto, Seafood, Shrimp

Servings Servings

Ingredients

1 1/4 lbs clean pealed shrimp or prawns
2 cups coconut milk
4 tablespoons butter
3 tablespoons chopped onion
2 tablespoons chopped garlic
½ red bell pepper
½ yellow bell pepper cut into pieces half moon-
4 chopped tomatoes without seeds
2 tablespoons chopped coriander
1/2 cup palm oil
Salt
ground chili flakes to taste
Freshly ground black pepper
Olive oil
1 cup grated coconut
2 cups ready-made white rice
3 cups flaked cassava flour biju

Instructions

DEDÊ FAROFA:

In a pan, sauté half the garlic with the butter and palm oil
Then add the biju flour and stir until crispy
Reserve

MOQUECA:

In a frying pan, cook the onion, garlic, the tomato and peppers with olive oil for 1 minute 2 - Then add the coconut milk
Season with salt and black pepper
Blend everything in the blender (TIP: Wait for it to cool down a bit).
Reserve

RICE WITH COCONUT:

In a frying pan, toast the grated coconut until crispy
Add the coconut to the ready-made rice
Reserve

SHRIMP:

In a frying pan, sauté the shrimp with olive oil for 5 minutes
Season with salt, black pepper and coriander
Set aside

Assembly:

Place the farofa in the middle on a plate
Around the farofa, place the moqueca sauce
Place the prawns on top of the sauce
Serve the rice as an accompaniment

Video

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