They say that Moqueca Capixaba is one of the best known dish within this family of fish stews; it is said to have been influenced by local indigenous recipes from the Espirito Santo region. Of course, Moqueca Capixaba is the classic (and we have its recipe here), but I also love all the fish stews of other states. No tourist should go through the territory of Espirito Santo without trying this dish! Now, in this version of the dish, the basic Moqueca was adapted to include shrimp,
a wonderful combination!
Making a moqueca stew can be more practical and easy than most think. This recipe comes from Rio Grande do Sul. In moqueca you usually find dendê, coconut milk and chilies, but more brazilian versions of this recipe use their local ingredients.
Yield: 4 servings
Homemade Shrimp Moqueca
* 3 lb. (1.7 kg) medium size raw shrimp
* 1 onion cut into slices
* 1 bell pepper (s) cut (s) into strips
* 4 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 tablespoon flavored oil
* 1 cup coconut milk
* 2 tablepoons chopped coriander
* 1 tablespoon chopped parsley
* 1 teaspoon hot pepper flakes
* salt and pepper
1. Clean and peel the shrimp.
2. In a pot, preferably a clay pot, put the shrimp, cover with onions and peppers.
3. Pour a little olive oil and lemon juice, sprinkle salt and pepper to taste, and hot pepper flakes. Leave for 30 minutes and baste again with olive oil.
4. Bring the pan to medium heat and cook, without stirring, for 10 minutes or until the peppers are tender and excess liquid evaporates.
5. Add the coconut milk and cook just until the preparation starts to boil.
6. Sprinkle the coriander and chopped parsley, remove from heat and bring directly to the table in the clay pot in which it was prepared. Serve this dish with white rice.