BAHIA-STYLE MOQUECA PRAWN STEW
A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice
Provided by Jennifer Joyce
Categories Main course
Time 40m
Number Of Ingredients 13
Steps:
- Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
- Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
- Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.
Nutrition Facts : Calories 398 calories, Fat 28 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
MOQUECA BAIANA (BRAZILIAN SEAFOOD STEW)
Moqueca baiana is a rich seafood stew from Brazil, reminiscent of a mild curry but not made from a spice paste base. This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. There's also moqueca capixaba from Espirito Santo which uses tomato puree and annatto, lacking the African influence by omitting the coconut milk and dende oil (palm oil). Dende oil is the key ingredient in this recipe.
Provided by Tony B.
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h28m
Yield 8
Number Of Ingredients 24
Steps:
- Place crabmeat and shrimp in a dish; coat with lemon juice, lime juice, 3 cloves garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Cover with plastic wrap; chill until ready to use.
- Combine rice, 3 cups plus 2 tablespoons water, coconut milk, chopped onion, butter, 2 teaspoons salt, and 1 clove garlic in a large saucepan or rice cooker. Simmer, covered, until water is absorbed, about 15 minutes.
- Heat dende oil in a large skillet over medium heat. Cook and stir sliced onion until beginning to soften, about 5 minutes. Add yellow bell pepper, orange bell pepper, and crushed pepper. Cook and stir until heated through, 3 to 5 minutes. Add sliced tomatoes, chopped tomato, and green onions. Reduce heat to low; let vegetable mixture simmer for 5 minutes. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and cilantro.
- Transfer 1/2 the vegetable mixture to a plate. Spread the remaining mixture to evenly cover the bottom of the skillet. Spread crab-shrimp mixture on top. Top with the remaining vegetable mixture and pour on coconut milk. Bring to a simmer over medium heat. Reduce heat to low. Cook without stirring until flavors blend, about 15 minutes. Serve over the rice.
Nutrition Facts : Calories 480 calories, Carbohydrate 57.3 g, Cholesterol 95.7 mg, Fat 18.9 g, Fiber 3.2 g, Protein 21.8 g, SaturatedFat 13.5 g, Sodium 1139.4 mg, Sugar 4.1 g
BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)
A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com". Its absolutely delicious!
Provided by Lyncca Harvey
Categories Stew
Time 50m
Yield 1 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan.
- Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
- Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
- Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
- Add lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts : Calories 352.1, Fat 18.3, SaturatedFat 9, Cholesterol 143.2, Sodium 1007.2, Carbohydrate 31.1, Fiber 0.3, Sugar 25.8, Protein 16.7
MOQUECA DE CAMARAO (SHRIMP STEW - BRAZIL)
Make and share this Moqueca De Camarao (Shrimp Stew - Brazil) recipe from Food.com.
Provided by MarraMamba
Categories Stew
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil, 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 to 15 minutes.
Nutrition Facts : Calories 645.3, Fat 26.4, SaturatedFat 19.7, Cholesterol 285.8, Sodium 1623, Carbohydrate 69.4, Fiber 3.3, Sugar 60, Protein 34.3
BRAZILIAN SHRIMP STEW
Steps:
- Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- 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.
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
MOQUECA DE CAMARO (BRASILIAN SHRIMP STEW)
Steps:
- Heat dende oil in pan and stir fry onions until soft and golden brown. Add garlic and fry for short time. Add lemon juice, tomatoes, cilantro, chili pepper, salt and simmer for 10 - 12 minutes. Add coconut milk, salt and shrimp and simmer for 4 to 5 minutes or until shrimp are just done. ( Do not boil coconut milk as it may curdle). If needed you can add either a little more coconut milk or more canned diced tomatoes to desired consistency.
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BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES) - LOW CARB
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5/5 Estimated Reading Time 4 mins
- Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through – do not boil. Add lime juice and season with salt and pepper to taste.
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Estimated Reading Time 2 mins
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Estimated Reading Time 6 mins
- Heat 1 tablespoon coconut oil over medium high heat in a heavy bottomed pot. Add shrimp and sear for no more than one minute, stirring often. This gives the shrimp great texture, similar to "browning" meat. You can skip this step and add the shrimp at the end which will cook in the soup but it will have more of a poached texture. Remove and set aside.
- Heat 1 tablespoon over medium heat in the same pot, add green peppers and shallot. Saute for 2-3 minutes, until shallot is translucent. Add garlic, cayenne pepper, chili flakes, cilantro salt and pepper. Saute 30 seconds, once you smell the garlic it is ready.
- Add diced tomatoes, coconut milk and shrimp. Stir to combine and reduce to a simmer to allow flavours to combine. Before serving add the juice of one lime, garnish the bowls with slice of lime on top.
MOQUECA (BRAZILIAN SEAFOOD STEW) RECIPE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 2 hrsCategory Seafood Recipes
- Remove heads and shells from shrimp; set aside. Devein shrimp; place shrimp in a bowl, and chill, covered, until ready to use. Combine shrimp heads and shells, 4 cups water, onion, carrot, wine, celery, cilantro, thyme, garlic, and salt in a large saucepan. Bring to a simmer over medium; cook, stirring occasionally, until mixture reduces to about 3 cups, about 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside until ready to use. (Stock can be stored in an airtight container up to 5 days in the refrigerator or up to 1 month in the freezer.)
- Bring a large saucepan filled with water to a boil over high. Add tomatoes; cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl filled with ice water; let stand until cool, about 5 minutes. Remove from ice water; peel and discard tomato skins. Remove and discard seeds. Chop tomatoes into 3/4-inch pieces.
INSTANT POT BRAZILIAN FISH STEW - SAVORY TOOTH
From savorytooth.com
Cholesterol 59mg 20%Sodium 690mg 29%Saturated Fat 15g 76%Total Fat 18g 27%
- Pressure Cook: Add all stew base ingredients to pressure cooker (Note 6), and stir until well-mixed. Secure and seal lid (Note 7), and cook for 10 minutes at high pressure. During cooking, proceed to next step to prepare fish.
- Prepare Fish: Remove any skin and bones from fish, and pat dry with paper towels if moist. Cut into roughly 1 inch pieces, and set aside.
- Release Pressure: After pressure cooking has completed, naturally release pressure for 10 minutes. Then manually release remaining pressure by turning knob to venting position.
- Thicken Stew: Uncover, and turn on saute mode on pressure cooker for medium heat to bring to boil. Boil for about 10 minutes to thicken into stew-like consistency, stirring frequently.
MOQUECA DE PEIXE - BRAZILIAN FISH STEW - WHERE IS MY SPOON
From whereismyspoon.co
Estimated Reading Time 7 mins
- Chop the onion finely. Cut the peppers into small cubes or small stripes. Heat the coconut oil in a wider pot. Saute the onion and the bell peppers for about 8 to 10 minutes or until soft. Add the finely minced garlic cloves, sweet paprika powder, cayenne pepper and finely chopped chili. Stir for 1 to 2 minutes until fragrant.
- While the vegetables are cooking cut the cod into larger chunks, if necessary. If you bought already filleted cod, just cut it into larger pieces, about 4-5cm/ 1 ½ -2 inches. Season the pieces with salt and pepper. Arrange the fish on top of the vegetables. Add the fish stock and the coconut milk. Cover, bring to a simmer and simmer for 5 to 10 minutes.
- I always undercook the fish slightly. It will still have a couple of minutes cooking time together with the prawns that are added at the end of the cooking time and they will continue cooking while you bring the pot to the dish.
- Add the peeled and deveined prawns and continue simmering for 2 or 3 minutes until the prawns turn white.
EASY SHRIMP STEW | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
- In a large skillet heat oil. Add shallots (you can sub for yellow onion) and garlic, saute until soft and fragrant.
- Top shrimp with bell pepper slices and snuggle in vine tomatoes in sauce. Add the crushed pepper flakes or any whole hot pepper that you like (this is the time you add pimenta malagueta if using!)
MOQUECA (AUTHENTIC BRAZILIAN SEAFOOD STEW RECIPE) - EASY ...
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- To make this moqueca recipe, season both the fish fillets and the shrimp with 2 tsp salt, pepper to taste, and cumin.
- Heat a large pot, cast iron skillet, or a no-stick pan over medium heat, add 1 tbsp of oil and cook the chopped onion and bell peppers for about 3 minutes. Then, cook the garlic and chopped tomatoes for about 2 minutes.
- Transfer cooked veggies to a blender and add coconut milk, fish stock or broth, and 1 teaspoon of salt. Blend until smooth. Set aside!
- Using the same pan, add 1 more tbsp of oil if needed, and cook fish fillets for about 2-3 minutes.
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- Heat half of the oil in a large no stick pot over medium heat and then add chopped onion and bell pepper.
- Let cook for about 3-4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute. Do not let brown!
- Add the coconut milk, Clamato tomato cocktail, tomato paste, and seasonings. Blend until smooth.
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