Moqueca Com Pirao (Brazilian Shrimp Stew)
- 2 lbs large shrimp (reserve shells)
- 2 onions, sliced
- 3 tomatoes, sliced
- 4 garlic cloves, chopped
- 4 tablespoons dende oil (or olive oil if you can't find it)
- coconut milk, 100ml
- 1/8 teaspoon paprika (* see note at the end)
- cilantro and chives, chopped
- Saute onions, garlic and tomatoes in oil, in a clay pan if possible (http://static.panoramio.com/photos/original/15240632.jpg). When onions are golden-about 15 minutes-add deveined and cleaned shrimp, and wait until it gets "red"-about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
- Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn't harden, but turns kinda gooey.).
- * We actually use "colorau" (made mainly from "urucum" seeds); instead of paprika, a better substitute in my view is annatto seeds (http://www.overmundo.com.br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.
shrimp, onions, tomatoes, garlic, dende oil, coconut milk, paprika, cilantro
Taken from www.food.com/recipe/moqueca-com-pirao-brazilian-shrimp-stew-374931 (may not work)