Moqueca de Camerao. Bahia, Brazil

  • 1 Kilo of. fresh prawns
  • The juice of three limes
  • 2 cloves of garlic, chopped.
  • 1 cup of dende oil (red palm oil)
  • 1 large green bell pepper, sliced
  • 2 onions thinly sliced
  • 1 chopped Malagueta Chili pepper
  • 3 chopped tomatoes
  • Small bunch of cilantro, chopped
  • 500 ml of coconut milk

Salt 1. Peel and clean all your shrimps and season with the lime juice, garlic and a few pinches of salt.

2. Add a little dende oil to a medium sized pan and heating gently; sweat your onion, chili and green bell pepper until the onion begins to brown. Now add the chopped tomato.

3. Once the Contents of the pan are simmering nicely add the marinated prawns chopped cilantro mix everything together.

4.Its time now to pour in the coconut milk. Continue to simmer and raise the heat a little to reduce some of the liquid.

5. Now pour in the remaining dende 

oil. Bring to a gentle boil and then lower the heat leaving the contents to summer and reduce for a further ten minutes.

Garnish with a little more chopped cilantro and serve with a bowl of rice and some limes for squeezing.


This entry was posted on Sunday, September 28th, 2008 at 19:43 and is filed under Brazilian Recipes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

1 comment

  1. You’ve done a great job, but as a Brazilian, I need to correct… It is not camerao, it’s camarão, with “a” instead of “e”. Anyway, you blog is smart!!!

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