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Moqueca de Camarao (Brazilian Shrimp Stew)

List of Ingredients



Coconut milk separates into a thin liquid and a thick residue; that's the reference in the instructions below.


Juice of 1 lemon

1 onion, finely chopped
1 garlic clove, minced
1 to 2 tablespoons white vinegar
1/2 teaspoon salt
1 pound fresh shrimp, shelled and deveined
1 teaspoon chopped fresh cilantro
2 tablespoons tomato paste
Pepper to taste
1 1/2 cups coconut milk
2 tablespoons dende oil (optional; see note)





Recipe

Combine the lemon juice, onion, garlic, vinegar and salt in a glass container. Add the shrimp and marinate for 30 minutes. Transfer to a saucepan and add cilantro, tomato paste and pepper. Add the thin coconut milk and cook over low heat just until the shrimp turn pink. Add the thick coconut milk and dende oil; heat through. Serve over rice. Makes 4 servings.

Note: Reddish-orange dende oil, extracted from the pulp of the African palm, has a distinctive flavor popular in African and Brazilian cooking. Brazilian and many Latin markets carry it.


Source: Adapted from Eat Smart in Brazil (Gingko, $12.95).

Per serving: 348 calories (61 percent from fat) 23.5 grams fat (19.4 grams saturated), 172 milligrams cholesterol, 25.8 grams protein, 11.1 grams carbohydrates, 2.9 grams fiber, 538 milligrams sodium.

Published in the Miami Herald 12/24/00