This flavorful Shrimp Stew dish is based on the original Brazilian recipe that I enjoyed growing up in Bahia. It’s so simple to make this delicious tropical and exotic dish. Although this type of dish is usually served over a bed of rice I also enjoy it with plain pasta.
If you are wondering why in the world I am cooking seafood recipes in middle of the winter, rest your curiosity in peace as I have the answer for you; Deep inside of me, in the roots of my Being, the sun begins to wake around this time of year. It’s a bright and brilliant Sun, so alive and fierce like one we might see in a hot summer day in the coastal beaches of Bahia.
Although I have lived in New England for many years, being born and raised in Brazil has for sure determined a few factors about my personality and behaviors, such as craving seafood around this time a year, when is hot and sunny and my home country of Brazil.
Should you find yourself on the same dream wagon, please enjoy this week’s pick!
So I made this delicious shrimp stew recipe originally from the state of Bahia in the Northeastern region of Brazil. Also known as “moqueca” which is based on coconut milk, onions, garlic, and some palm oil (dendê) slowly cooked in a cast iron casserole. I’ve also added cilantro and scallion for extra flavor and because I love spicy foods, I sprinkled just the right amount of red crushed pepper.
This dish is mostly served over a bed of rice. I recommend keeping the sides simple to allow the unique flavors of this dish take the spotlight. You can also serve it over plain spaghetti, sort of like a Brazilian version of Shrimp Scampi. This is actually my favorite!
- 18-20 lg Shrimp
- 1 cup coconut milk
- 1 tbsp coconut oil
- ¼ cup coconut palm oil
- 1 tbsp scallions
- 1 tbsp cilantro
- 1 lg red pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- red crushed pepper (sprinkled)
- himalaya salt (to taste)
- In a large cast iron casserole heat the coconut oil until melted.
- Add the coconut milk, shrimp and palm oil.
- Let this mixture start to combine into an uniform orange coloured sauce (about 5 minutes)
- Add the spices and herbs at this time, along with the sliced red pepper.
- Cook for another 10 minutes, stirring occasionally.
- Remove from heat and serve over rice or plain pasta.