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Moqueca de Camarão

Serves 4 to 6 Entree seafood, Fish

Moqueca de Camarão

Moqueca de Camarão is a staple of Bahian cuisine, a vibrant coastal dish that finds its way to tables during family gatherings or weekend feasts. It embodies the essence of easy Brazilian hospitality, where salt is judged by hand, and the richness of dendê oil is embraced without restraint. This is the home version, lovingly passed down through generations, capturing the essence of how a Brazilian family cook brings it to life.

The dish is a delightful blend of tender shrimp bathed in creamy coconut milk, with the earthy undertone of dendê oil and the freshness of tomatoes and cilantro. Each bite is a harmonious balance of smooth and bright flavors, with a hint of the sea's salinity. This moqueca invites you to savor the simple yet profound joy of sharing a meal that is both satisfying and steeped in tradition.

Ingredients

  • 700 gshrimp
  • 200 mlcoconut milk
  • 2 tbspdendê oil
  • 2tomatoes
  • cilantro — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the 700 g of shrimp. Remove the shells and devein them by making a shallow cut along the back and pulling out the dark vein. Rinse the shrimp under cold water and pat them dry with paper towels. This ensures they cook evenly and absorb the flavors well.
  2. In a large, heavy-bottomed pot or deep skillet, heat 2 tbsp of dendê oil over medium heat. Once the oil is shimmering, add finely chopped aromatics such as onions, garlic, and bell peppers if desired, and sauté until they become soft and fragrant, about 3 to 5 minutes. This step builds the foundational flavors for the dish.
  3. Chop 2 tomatoes into small cubes and add them to the pot. Stir the tomatoes into the aromatics and cook until they begin to break down and release their juices, creating a rich base. This should take about 5 minutes, and the mixture should look saucy and aromatic.
  4. Pour in 200 ml of coconut milk, stirring to combine it with the tomato mixture. Allow the mixture to simmer gently, which will meld the flavors together and slightly thicken the sauce. The coconut milk adds a creamy texture and balances the acidity of the tomatoes.
  5. Add the cleaned shrimp to the pot, stirring them into the sauce. Cook the shrimp just until they turn opaque and pink, which should take about 3 to 4 minutes. Be careful not to overcook them, as they should be tender and juicy.
  6. Season the dish with fine sea salt and black pepper to taste. Stir gently to ensure the seasoning is evenly distributed. Taste the sauce and adjust the seasoning if necessary, keeping in mind that the flavors should be well-balanced.
  7. Finish by garnishing with freshly chopped cilantro, which adds a fresh, herbal note to the dish. Serve the Moqueca de Camarão immediately, ensuring that the dish is enjoyed while the flavors are at their peak. This dish is best shared with family and friends, embodying the communal spirit of Brazilian home cooking.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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