Moqueca de Camarão

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 1 whole red bell pepper
• 1 whole yellow onion
• 4 whole garlic cloves
• 1 can (14 oz) canned crushed tomatoes
• 1 can (14 oz) coconut milk (full-fat)
• 1 whole lime, cut into wedges
• ½ cup fresh cilantro, roughly chopped

Instructions

1. 1

   Place the red bell pepper on a cutting board with the stem facing up, and slice vertically from top to bottom on all four sides to remove the flesh from the inner core; discard the core and seeds, then slice the flesh lengthwise into thin strips about 1/4-inch wide.

2. 2

   Cut the onion in half from root to tip, place one half flat-side down on the cutting board, and slice lengthwise from root to tip into strips about 1/4-inch wide.

3. 3

   Place each garlic clove on the cutting board and press down hard with the flat side of your knife to crush it; peel away the papery skin and discard it.

4. 4

   Pat the shrimp dry with paper towels by laying them on a towel, placing another towel on top, and pressing gently so the towels absorb any moisture.

5. 5

   Pour 2 tablespoons of olive oil into a large Dutch oven or deep skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the crushed garlic to the hot oil and stir constantly for 30 seconds until it turns light golden and smells strongly fragrant, so it seasons the oil without burning.

7. 7

   Add the onion strips to the garlic oil and stir once every 20 seconds for 3 minutes, until they turn translucent and begin to soften.

8. 8

   Add the red bell pepper strips to the onion mixture and stir once every 20 seconds for 2 minutes until the peppers just begin to soften.

9. 9

   Pour in the entire can of crushed tomatoes (about 1.75 cups) and stir for 30 seconds to coat everything evenly.

10. 10

    Pour in the entire can of coconut milk (about 1.75 cups) and stir slowly for 45 seconds until the tomato sauce and coconut milk blend into a uniform orange-pink color.

11. 11

    Reduce the heat to medium and let the sauce simmer gently (with small bubbles breaking the surface every 2 seconds) for 5 minutes, stirring once halfway through to prevent sticking on the bottom.

12. 12

    Lay the dried shrimp in a single layer on the surface of the simmering sauce and let them cook without stirring for 2 minutes until they turn bright pink on the visible side.

13. 13

    Gently stir the shrimp into the sauce with a wooden spoon for 10 seconds, then let them continue cooking without stirring for 1 minute until all the shrimp are opaque and firm throughout when pressed with the back of the spoon.

14. 14

    Taste a spoonful of the sauce and add salt and black pepper in small pinches until it tastes good to you; stir for 10 seconds after each addition.

15. 15

    Carefully ladle the stew into four shallow bowls, dividing the shrimp and vegetables equally and ensuring each bowl has plenty of the orange-pink sauce.

16. 16

    Scatter the chopped fresh cilantro in a small mound on top of each bowl and place a lime wedge on the rim so each diner can squeeze juice into their stew.

Tools you’ll need

• cutting board
• chef's knife
• paper towels
• large Dutch oven or deep 12-inch skillet with lid
• wooden spoon
• measuring cups
• shallow serving bowls
• ladle

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