Moqueca De CamarĂ£o
- 1 onion
- 1.5 kg shrimp
- 0.5 cup olive oil
- 1 green pepper
- 1 red pepper
- 3 garlic cloves
- 6 tomatoes (skinless, seedless, chopped)
- 1 can of coconut milk
- 2 cubes of shrimp broth
- 3 tablespoons of azeite de dende (optional)
- salt
- lime
- Add salt, juice from half a lime, coconut milk to shrimp (cleaned, no tail, no shell). Let this rest for 1 hour.
- In a pan, cook red and green peppers (seedless, cut in round circles) in the olive oil. When they are soft, add onion (cut in circles) and chopped garlic.
- Add the tomatoes. Add the cubes of shrimp broth.
- When the liquid part is getting thick, add the shrimp (and the liquid where it was marinating). Let it boil, them cover and let it simmer for 9 minutes in low temperature.
- Add azeite de dende.
- Serve with white rice.
onion, shrimp, olive oil, green pepper, red pepper, garlic, tomatoes, coconut milk, shrimp broth, azeite, salt, lime
Taken from www.epicurious.com/recipes/member/views/moqueca-de-camarao-50164435 (may not work)