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home > recipes > seafood > moqueca de camarao
from Yardley, PA Shrimp Stew - Brasil 2 tbsp dende oil 1 large onion, finely chopped 3 cloves garlic, crushed 2 lbs fresh medium sized prawns, shelled, deveined 1/2 teaspoon salt 2 tbsp fresh lemon juice 4 large tomatoes, peeled seeded and chopped 2 tbsp Italian parsley, chopped 1 teaspoon black pepper, 1 fresh red cayenne pepper 1 can coconut milk (14 fl oz) Heat the oil (dende oil, palm oil found in some African specialized stores), and stir fry the onion until golden brown. Add the garlic and prawns. Stir fry for about 3 minutes. Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk. Simmer for 10-15 minutes. If you want to add fish to the moqueca, use sea bass, cut in small pieces, and cook it together with the coconut milk. Serves 4

Moqueca de Camarao


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keyword: moqueca
keyword: camarao
ethnicity: south american
recipes for seafood
recipes by dave
Email Address:
(posted June 18, 2003)

from Yardley, PA

Shrimp Stew - Brasil

2 tbsp dende oil
1 large
onion, finely chopped
3 cloves
garlic, crushed
2 lbs fresh medium sized prawns, shelled, deveined
1/2 teaspoon
salt
2 tbsp fresh
lemon juice
4 large tomatoes, peeled
seeded and chopped
2 tbsp
Italian parsley, chopped
1 teaspoon black pepper,
1 fresh red
cayenne pepper
1 can
coconut milk (14 fl oz)

Heat the oil (dende oil, palm oil found in some African specialized stores), and stir
fry the onion until golden brown. Add the garlic and prawns. Stir fry for about 3 minutes. Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and
coconut milk. Simmer for 10-15 minutes.

If you want to add
fish to the moqueca, use sea
bass, cut in small pieces, and cook it together with the coconut milk.

Serves 4



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