Brazilian Shrimp Stew or Moqueca de camarão. I am participating in another great International Collab, Food from Brazil, #feijoada #braziliancuisine.
Feijoada is a thick stew that is made of black beans and some sort of fatty meat (like sausage) and has lots of vegetables. It’s popular in Brazil and some other South American countries. The more traditional feijoada also includes less expensive cuts such as pig’s ears, feet, tails, and beef tongue.
But Instead of Feijoada, I am making Brazilian Shrimp Stew or in Portuguese, Moqueca de camarão. The Brazilian Shrimp Stew that we are making today is a creamy soup that is spicy and healthy and fits into Keto eating. One thing I love about soup and stew recipes is that they are relatively easy to make low carb and gluten-free, without sacrificing flavor or texture.
Brazilian Shrimp Stew
This dish is interesting because Brazilian moqueca is a national dish that highlights the various cultures that make up the Brazilian people; Portuguese, African, and some indigenous influences. This stew, made with coconut milk is very popular in the eastern Bahia province of Brazil.
Rice is a very important part of Brazilian cuisine and is served at least once a day. And Brazilians love double starch. Having rice and mashed potatoes, with a meal, is not uncommon. But we are only having rice with this Brazilian Shrimp Stew.
Red Palm Oil for Moqueca de camarão
The red color in this dish comes from Red Palm Oil or Dende which can be hard to find in your average grocery store. I got it online at Amazon. Red Palm oil is very healthy and is loaded with vitamin A. If you can’t find it, there are many different substitutes listed online that you can use.
- No special equipment needed
- 1 lb large shrimp
- 2 garlic cloves minced
- Salt & Pepper to taste
- ¼ cup fresh lemon juice
- 1.5 tbsp olive oil
- 1 medium onion chopped
- 1 green pepper chopped
- ½ tsp cayenne
- 5 tbsp cilantro chopped
- 14 oz can crushed tomatoes
- 1 can Coconut milk
- 1 tbsp palm oil just leave it out if you don't have it.
- Toss shrimp with garlic, salt and pepper, and lemon juice,
- Chill for 20 minutes marinating time.
- Cook onion and bell pepper in olive oil for about 8-10 mins.
- Add cayenne, cilantro, a little salt, cook stirring one minute.
- Add crushed tomatoes and simmer for about 15 minutes, until the mixture is thick.
- Stir in coconut milk and then bring to a boil,
- add shrimp mixture and cook 3 to 5 minutes until pink.
- Stir in Palm (dende) oil and remaining cilantro.
- Season to taste
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