If you like spicy food, you are going to love this delicious Brazilian Seafood Stew (Moqueca de Camaroes)!
Today we are going to Brazil!
Brazilian food is a vibrant, colorful mix of Portuguese, African, Spanish, Italian, German and Amerindian cuisines, including an abundant variety of fruits, vegetables and spices. Brazilian cuisine uses a lot of root vegetables and fruits: acai, mango, papaya, guava, pineapple, orange, passion fruit, etc.
Brazilians love their savory snacks, caipirinha cocktails and cheese bread rolls. Rice and beans are the basics, the foundation of the Brazilian every day diet. Desserts are very important part of every meal too. Usually the question asked is “what are we having for dessert?”, instead of “will it be a dessert?”
There are so many delicious recipes worth trying and so hard to choose 🙂 I have decided to go with a savory dish for today – Moqueca de Camaroes – in the end, as I am sure Brazil will win some more games along the World Cup, giving me the opportunity to try some more recipes from their fabulous cuisine.
Moqueca de Camaroes (Brazilian Prawn Stew) is a seafood stew loaded with prawns (shrimps), tomatoes, chillies, garlic, onion, coriander (cilantro), pal oil (dense oil), red capsicum (red peppers), hot sauce, lime juice and coconut milk. Need I say more? If you like spicy food, you’re going to love this delicious recipe. Of course, you can always adjust the amount of chilies and hot sauce added to the dish, to make it milder.
- 1 lbs raw prawn peeled and deveined
- 1 1/2 tablespoons olive oil
- 1 tablespoon palm oil
- 1 medium onion finely chopped
- 1 garlic clove minced
- 1/4 cup roasted red pepper diced
- 1/4 cup fresh cilantro chopped
- 3 medium size fresh tomatoes/ 1 can 14oz can diced tomatoes
- 2 green chilies chopped
- 1 cup coconut milk
- 1 tablespoon hot sauce Sriracha
- 2 tablespoons fresh lime juice
- salt and pepper
Heat olive oil and palm oil in a medium saucepan.
Sauté the chopped onions and garlic for several minutes until golden and translucent, then add the roasted peppers and cook for another 5-7 minutes.
Add the tomatoes, prawns and fresh chopped cilantro to the saucepan and simmer gently until the prawns turn opaque.
Pour in the coconut milk and hot sauce and cook just until heated through, do not boil.
Add fresh lime juice and season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro, accompanied by rice and cold beer.
This recipe was adapted from Food.com