Best 5 Moqueca De CamarÃo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Moqueca de camarão, a traditional Brazilian seafood stew, delights palates with its vibrant flavors and textures. Originating in the coastal regions of Bahia, this iconic dish showcases the bounty of the sea, featuring succulent shrimp simmered in a flavorful broth infused with aromatic herbs, colorful vegetables, and the richness of coconut milk. The harmonious blend of spices, such as cumin, coriander, and paprika, adds depth to the savory broth, while the addition of dendê oil lends a distinct nutty flavor and vibrant orange hue. Moqueca de camarão is not only a culinary masterpiece but also a testament to Brazil's rich cultural heritage, bringing people together to celebrate the joy of food and community.

This article presents a collection of three distinct moqueca de camarão recipes, each offering a unique interpretation of this classic dish. The first recipe, Moqueca de Camarão Baiana, stays true to the traditional roots of Bahian cuisine, featuring a luscious coconut milk broth infused with the flavors of tomatoes, onions, peppers, and cilantro. The second recipe, Moqueca de Camarão Capixaba, originates from the neighboring state of Espírito Santo and is characterized by its vibrant red broth, achieved through the use of urucum (annatto) and tomatoes. Finally, the third recipe, Moqueca de Camarão Paraense, brings the flavors of the Amazonian region to life with the inclusion of jambu (Para cress) and tucupi (wild cassava sauce), creating a uniquely aromatic and flavorful broth.

Check out the recipes below so you can choose the best recipe for yourself!

MOQUECA DE CAMARAO (SHRIMP STEW - BRAZIL)



Moqueca De Camarao (Shrimp Stew - Brazil) image

Make and share this Moqueca De Camarao (Shrimp Stew - Brazil) recipe from Food.com.

Provided by MarraMamba

Categories     Stew

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons palm oil (dende)
1 large onion, finely chopped
3 garlic cloves, crushed
2 lbs prawns, medium size, fresh, shelled and deveined
1/2 teaspoon salt
2 tablespoons fresh lemon juice
4 large tomatoes, peeled, seeded and chopped
2 tablespoons cilantro, chopped
1 teaspoon black pepper
1 red cayenne pepper, fresh
1 (14 ounce) can coconut milk

Steps:

  • Heat the oil, and stir fry the onion until golden brown.
  • Add the garlic and prawns, stir fry for about 3 minutes.
  • Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk.
  • Simmer for 10 to 15 minutes.

Nutrition Facts : Calories 645.3, Fat 26.4, SaturatedFat 19.7, Cholesterol 285.8, Sodium 1623, Carbohydrate 69.4, Fiber 3.3, Sugar 60, Protein 34.3

BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)



Brazilian Shrimp Stew (Moqueca De Camaroes) image

A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on www.ibreatheimhungry.com". Its absolutely delicious!

Provided by Lyncca Harvey

Categories     Stew

Time 50m

Yield 1 cups, 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs raw shrimp, peeled & deveined
1/4 cup olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
14 ounces diced tomatoes and green chilies
1 cup coconut milk (or whole cream if you don't want it as sweet)
2 tablespoons sriracha sauce
2 tablespoons fresh lime juice
salt and pepper

Steps:

  • Heat olive oil in a medium saucepan.
  • Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
  • Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
  • Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
  • Add lime juice and season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro.

Nutrition Facts : Calories 352.1, Fat 18.3, SaturatedFat 9, Cholesterol 143.2, Sodium 1007.2, Carbohydrate 31.1, Fiber 0.3, Sugar 25.8, Protein 16.7

BRAZILIAN SHRIMP STEW



Brazilian Shrimp Stew image

Categories     Shellfish     Tomato     Sauté     Stew     Coconut     Shrimp     Bell Pepper     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil*
Accompaniment: cooked white rice

Steps:

  • Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
  • Purée tomatoes with juice in a blender until smooth.
  • Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
  • Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
  • Available at Brazilian and West African markets and Kalustyan's (800-352-3451).

BAHIA-STYLE MOQUECA PRAWN STEW



Bahia-style Moqueca prawn stew image

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice

Provided by Jennifer Joyce

Categories     Main course

Time 40m

Number Of Ingredients 13

450g large, raw, peeled prawn
75ml lime juice
3 garlic cloves , finely chopped
3 tbsp coconut oil
4 spring onions , chopped
1 onion , sliced into half moons
1 red pepper , thinly sliced
1 tsp chilli flakes
2 tsp paprika
3 plum tomatoes , deseeded and chopped
400ml coconut milk
2 tbsp chopped coriander
steamed rice , to serve

Steps:

  • Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
  • Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
  • Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

Nutrition Facts : Calories 398 calories, Fat 28 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

MOQUECA (BRAZILIAN FISH STEW)



Moqueca (Brazilian Fish Stew) image

This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search. The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment. Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite. You can serve the moqueca without the farofa, if you prefer, but it helps to sop up the soupy liquid from the stew.

Provided by Florence Fabricant

Categories     soups and stews, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 23

5 tablespoons unsalted butter
1 medium onion, sliced thin
1 1/2 cups manioc or cassava meal, available online and in some specialty food shops
1 3/4 pounds black sea bass, filleted, trimmings reserved
12 ounces large shrimp, peeled, shells reserved
Salt
2 bay leaves
1 small white turnip, peeled and diced
3 medium onions
4 large plum tomatoes
6 ounces shishito peppers, chopped
2 cloves garlic
1/3 cup chopped cilantro
1/4 cup chopped chives
1 green plantain
1/2 red bell pepper, cut in rings
2 green Cubanelle peppers, green frying peppers or 1 small green bell pepper, cut in rings
10 ounces unsweetened coconut milk
4 tablespoons dendê oil, or red palm oil, available online
6 ounces cooked octopus tentacles, cut in thick slices, or raw squid in thin rings
1 long red chile pepper, for garnish
1/2 cup long grain rice, steamed
Piri-piri or other hot sauce, for serving

Steps:

  • Make the farofa if desired: Melt butter in a skillet or shallow saucepan on medium heat. Add sliced onion, and cook, stirring, until it turns light brown. Stir in manioc and cook, stirring, 5 to 8 minutes, until it starts to toast. Cover and keep warm.
  • Make the fish broth: Cut each bass fillet in 4 or 5 pieces, cover and refrigerate. Place trimmings in a 3-quart stovetop casserole, preferably an earthenware pot. Lightly salt shrimp, cover and refrigerate. Place shells in the pot. Add 5 cups water; the bay leaves; the turnip; 2 onions, chopped; 2 tomatoes, chopped; half the shishito peppers; the garlic; and half the cilantro and chives. Bring to a boil, reduce heat and simmer about 45 minutes, until vegetables are tender.
  • Heat oven to 450 degrees. Cut a slit in the skin of the plantain, wrap in foil and bake 20 minutes, until flesh is tender. Cool.
  • Strain broth into a bowl, pressing on the solids. Discard solids and return broth to pot. Cook over medium heat until reduced to 1 1/2 cups.
  • Slice remaining tomatoes and remaining onion 1/4 inch thick and add to pot. Add bell peppers, Cubanelle peppers, remaining shishito peppers, remaining chives and all but 1 tablespoon remaining cilantro. Bring to a simmer and cook about 20 minutes, until vegetables are tender.
  • Peel plantain and slice it 1/2 inch thick. Add to pot. Add coconut milk and dende oil. Add fish and octopus, if using, and simmer 5 minutes. Rinse and dry shrimp and squid, if using, and add to pot. Simmer 3 minutes. Check seasonings. Strew remaining cilantro on top, garnish with a red chile and serve over rice directly from the pot, with farofa and piri-piri on the side.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 1288 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Use fresh seafood: The fresher the seafood, the better your moqueca will taste. If you can, buy your seafood from a local fish market or seafood counter.
  • Choose the right type of shrimp: There are many different types of shrimp available, but not all of them are suitable for moqueca. Look for large, firm shrimp that are easy to peel and devein.
  • Use a flavorful broth: The broth is an important part of moqueca, so make sure it is flavorful. You can use a combination of fish stock, vegetable stock, and coconut milk.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Serve moqueca with rice or farofa: Moqueca is traditionally served with rice or farofa (toasted manioc flour). Both of these dishes help to soak up the delicious broth.

Conclusion:

Moqueca is a delicious and flavorful Brazilian seafood stew that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with or without vegetables, moqueca is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics