Brazilian Moqueca! Technically Moqueca Baiana from the Bahia region in Brazil where this seafood stew has elements of African influence (the addition of palm oil).
Literally the most delicious stew I have made in a while. If you are a shrimp lover try this out. Moqueca is a coconut based stew with seafood though this version is shrimp only. Firm white fish are very popular in Moqueca recipes. Please have a go at it! I served it on a bed of steamy white rice!
This dish is the result of indigenous, African, and Portuguese influences! I was so excited when I noticed the inclusion of Dende oil/ Palm oil in this dish because I have not seen it in any other cuisine apart from West African food. I added the palm oil at the end which I saw in some recipes but you can cook with it from the get go when sautéing the onions.
Moqueca de Camarao
Ingredients
Shrimp Seasoning
- 700 grams – 1 kg tiger shrimp raw deveined and peeled (keep shrimp shells see note)
- juice from 1 lime
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
Stew
- 1 – 2 tablespoon vegetable oil
- 1 white or Spanish onion peeled and diced
- 4 garlic cloves minced
- 1 red bell pepper chopped
- 2 tablespoons cilantro or parsley stems finely chopped
- 4 bird’s eye chili peppers Thai red chilies
- 6 medium tomatoes pulp removed, peeled (optional) and diced
- 1 large russet potato peeled and largely cubed
- 1 1/2 teaspoons paprika tablespoon
- 2 cups stock or water or as needed
- 1 or 1 1/2 cans coconut milk
- salt to taste
- 1 bunch fresh chopped cilantro or parsley to finish
- 2-4 tablespoons Dende oil / palm oil optional but used traditionally
To Serve
- 3 cups boiled white rice
Instructions
- In a bowl, add your shrimp and season with salt, cumin and black pepper, mix well and set aside.
- In a heavy bottom pot, add your vegetable oil and diced onion and saute on medium until translucent. About 6 minutes mixing constantly. Add your garlic and sautee for a minute.
- Add your diced bell peppers, diced hot peppers, diced cilantro or parsley stems and sautee for an additional 5 minutes stirring often.
- Add your diced tomatoes, and sauté for 5-10 minutes stirring periodically. Cover your post with a lid to cook down all the veggies in your stew and soften the veggies more.
- At this stage, squeeze lime juice over your shrimp and mix well and set aside.
- Season with paprika and mix well. Taste and adjust for salt, you want everything to be well seasoned every step of the way.
- Add your diced potatoes and mix well to coat and follow immediately with your stock or water. You can use vegetable stock, chicken stock OR make a quick stock with your shrimp shells (see note).
- Cook on low, simmered, until the potatoes become tender, this should take about 10-15 minutes. Just sample a potato if you want to check doneness.
- Bring your stew to medium heat. Add your coconut milk. I like mine on the creamier side so I added an additional 1/2 a can of coconut milk but just add one to start and add extra if you think you need it.
- When your stew begins to boil, add your shrimp and mix it thoroughly. Add your palm oil if using. I really do not like over cooked shrimp so as soon as all the shrimp in the stew turn a nice pink colour, remove your stew from the heat. The residual heat will ensure your shrimp is fully cooked.
- Mix in freshly chopped cilantro or parsley and serve your stew hot with boiled rice.
This was popular with my people. I subbed fingerlings for the russet, cut them into large cubes, and parboiled them while I started the shrimp marinade to save time. We’ll definitely be making this again.
This recipe is so delicious. My family absolutely loved it. I didn’t use any palm oil only because I couldn’t find it in the store I went in. I definitely will be making this dish again.
Is this recipe very spicy with the Thai red chili peppers or it just flavoring? Are they very spicy?
Is this recipe very spicy with the Thai red chili peppers or it just flavoring?
It is not very spicy but you can add the chilis to taste! I like a bit of heat in most dishes I make.
Trying this recipe right now! Super excited. I was following the recipe too closely and never added the 4 cloves of garlic because I didn’t see it in the steps. Ended up adding it with the potatoes which I regret but I am sure it will work out ok. Will definitely try again with sautéing the garlic with the onion which is obvious I just didn’t read it so I didn’t do it because I wasn’t thinking 😂
You are so right! I edited the steps to include the addition of garlic! You are spot on, they would go in when sautéing the onions. I hope you enjoyed making this the first time and get to make it again! It is quite taste hahaha
Am I supposed to use fresh chili peppers? Can I use dry ones?
the chili used here is not particularly traditional. I added it in for heat but in Brazil, Brazilian chilis are used. If you want to add it in, feel free to use fresh or dry. I used fresh because I like the flavour and that is what I had on hand.
This recipe is amazing! Thank you for sharing. I made it tonight and the family loved it. I added a lil spinach and used sesame seed oil because unfortunately my store didn’t have palm oil. I’m now on a mission to find palm oil lol.
I am not much of a cooker – at all – I maybe cook 6-8 times a year (very ashamed to say so) but I tried out this recipe yesterday and it was so easy to follow and the entire meal turned out absolutely divine. I can’t wait to try out more of the recipes published on this website. Here’s to cooking more !
This was amazing! My first time having palm oil and I really enjoyed it. Didn’t take long, easy to make and would make it again!