Moqueca: Shrimp & Coconut Broth Stew

Ingredients

• 1.5 lb large shrimp
• 3 tbsp dendê oil
• 1 can (13.5 oz) coconut milk
• 1 whole red bell pepper
• 1 large yellow onion
• 3 medium plum tomatoes
• 4 whole garlic cloves
• ¼ cup fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp malagueta pepper or hot sauce

Instructions

1. 1

   Peel and devein the shrimp, then pat dry with paper towels and season generously with salt and pepper. Set aside on a plate while you prepare the vegetables.

2. 2

   Dice the onion and red bell pepper into 0.5-inch pieces, mince the garlic, and cut the plum tomatoes into quarters. Chop the cilantro and set aside.

3. 3

   Heat the dendê oil in a large heavy-bottomed pot or clay cazuela over medium-high heat until shimmering, about 1 minute. The oil should smell fragrant and nutty.

4. 4

   Add the diced onion and garlic to the hot oil and sauté for 2–3 minutes, stirring often, until softened and fragrant. Do not brown the garlic; keep the heat at medium to prevent burning.

5. 5

   Add the red bell pepper and tomatoes to the pot and cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices. The mixture should look slightly caramelized.

6. 6

   Pour in the coconut milk and stir well to combine, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer over medium heat and cook uncovered for 3 minutes.

7. 7

   Add the shrimp to the simmering broth and stir to distribute evenly. Cook for 2–3 minutes, stirring occasionally, until the shrimp turn bright pink and are just cooked through; do not overcook or they will become tough.

8. 8

   Remove the pot from heat and stir in the lime juice, malagueta pepper (or hot sauce to taste), and most of the cilantro. Taste and adjust salt and pepper as needed.

9. 9

   Ladle the moqueca into bowls, ensuring each serving includes plenty of shrimp and coconut broth. Garnish with remaining fresh cilantro and serve immediately with white rice and farofa (toasted cassava flour).

Tools you’ll need

• Large heavy-bottomed pot or clay cazuela
• Paper towels
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula
• Ladle

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