Recipe for MOQUECA DE CAMARAO (Shrimp Stew)


2 tbsp dende oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 lbs fresh medium sized prawns, shelled, deveined
1/2 teaspoon salt
2 tbsp fresh lemon juice
4 large tomatoes, peeled
seeded and chopped
2 tbsp Italian parsley, chopped
1 teaspoon black pepper,
1 fresh red cayenne pepper
1 can coconut milk (14 fl oz)


Heat the oil (dende oil, palm oil found in
some African specialized stores), and stir
fry the onion until golden brown. Add the
garlic and prawns. Stir fry for about 3
minutes. Add the salt, lemon juice, tomatoes,
parsley, pepper, cayenne and coconut milk.
Simmer for 10-15 minutes.
If you want to add fish to the moqueca, use
sea bass, cut in small pieces, and cook it
together with the coconut milk.

Serves 4-5

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here