Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can of diced tomatoes (14 oz.)
- 1 can of coconut milk (14 oz.)
- 2 tbsp. of olive oil
- 1 tbsp. of paprika
- 1 tbsp. of cumin
- Salt and pepper to taste
- 1 lime, sliced
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the sliced bell peppers and continue to sauté for another 2-3 minutes.
4. Add the can of diced tomatoes, paprika, cumin, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and let it cook for 5-7 minutes until the vegetables are tender.
6. Add the shrimp to the pot and stir to combine.
7. Pour in the can of coconut milk and stir to combine.
8. Bring the mixture to a simmer and let it cook for 5-7 minutes until the shrimp are pink and cooked through.
9. Squeeze the lime juice over the top of the moqueca and garnish with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 20g
- Carbohydrates: 12g
- Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with any other seafood such as fish or scallops.
- Red and green bell peppers can be substituted with any other color of bell pepper.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the moqueca for a heartier meal.
- Use vegetable broth instead of coconut milk for a lighter version of the dish.
- Add a diced jalapeño pepper for some extra heat.
Tips and tricks:
- Be sure to devein the shrimp before cooking to remove any grit or sand.
- Don't overcook the shrimp or they will become tough and rubbery.
- Serve the moqueca with rice or crusty bread to soak up the delicious sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the moqueca in a pot over medium heat until heated through.
Presentation ideas:
- Serve the moqueca in individual bowls with a lime wedge and fresh cilantro on top.
Garnishes:
- Fresh cilantro and lime wedges
Pairings:
- Serve the moqueca with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Rice or crusty bread
Troubleshooting advice:
- If the moqueca is too thin, let it simmer for a few more minutes to thicken up.
- If the moqueca is too thick, add a splash of water or broth to thin it out.
Food safety advice:
- Be sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Moqueca is a traditional Brazilian seafood stew that originated in the state of Bahia.
Flavor profiles:
- The moqueca is rich and flavorful with a slightly spicy and tangy taste from the bell peppers and lime juice.
Serving suggestions:
- Serve the moqueca as a main course for a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian