Recipe for Moqueca de Camarao (Shrimp Stew, Bahian style)


30 Shrimp, 21-25 count headless
3 tablespoons Fresh lime juice
1/2 teaspoon Salt
3/4 cup Thin coconut milk (see recipe)
1/3 cup Olive oil
2 large Onions, halved and thin sliced
1 large Garlic clove, crushed and minced
1 medium Green pepper, seeded and sliced
3 medium Tomatoes, seeded and sliced
2 tablespoon Tomato paste
3 stalks Green onion, sliced thin up to the green
1-1/2 teaspoon Fresh parsley, minced
1/3 cup DendÍ oil


Peel and devein the shrimp. Place in a small bowl and sprinkle with lime juice and salt. Marinate while preparing the other ingredients.

Heat olive oil in a saute pan. Add onion, garlic and peppers. Saute until the onions are almost translucent then add tomatoes, tomato paste, scallions, and parsley. Cook until soft then add the shrimp and lime juice. Continue cooking until the shrimp are done (2 to 3 minutes).

Add the coconut milk and dendÍ oil. Return to almost a boil for a minute. Adjust seasonings.

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