Shrimp Bahia Style Camarão à Baiana Recipes

CAMARON A BAHIANA - SHRIMP BAHIA STYLE IN TOMATO SAUCE

Steps:

• Heat the oil in a large saucepan and sauté the onion until it is softened.
• Add and sauté the tomatoes and parsley for 5 minutes.
• Add the shrimp and cook, stirring frequently for 3 minutes.
• Season with salt/pepper.
• Melt the butter and add to main dish with coconut milk, STIR FREQUENTLY.
• Add the red peppers/chipotle powder and stir for 2 -5 minutes (make sure shrimp are done).
• Serve with some rice (white, wheat, or fried -- your choice).

SHRIMP BAHIA STYLE (CAMARãO à BAIANA)

Steps:

• Very typical. Clean and prepare shrimp. Marinate for 30 min with lemon juice and crushed garlic clove. In a large frying pan heat cooking oil and add grated onion. Add shrimp. When shrimp are golden, add 2 tablespoons chopped cilantro. Sprinkle with pepper and cook until the shrimp turn pink. In the blender beat tomatoes without seeds, and a dash of hot sauce and add to shrimp mixture. Taste to see if more salt or hot sauce is needed. Serve over white rice.

MOQUECA (BRAZILIAN SEAFOOD STEW)

Steps:

• Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
• In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
• Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
• Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
• Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
• Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.