Brazilian Seafood Stew (Moqueca de Camaroes) – World Cup Recipe

Today we are going to Brazil! As, probably, everyone was expecting… they won last night’s match

Brazilian food is a vibrant, colorful mix of Portuguese, African, Spanish, Italian, German and Amerindian cuisines, including an abundant variety of fruits, vegetables and spices. Brazilian cuisine uses a lot of root vegetables and fruits: acai, mango, papaya, guava, pineapple, orange, passion fruit, etc.

Brazilians love their savory snacks, caipirinha cocktails and cheese bread rolls. Rice and beans are the basics, the foundation of the Brazilian every day diet. Desserts are very important part of every meal too. Usually the question asked is “what are we having for dessert?”, instead of “will it  be a dessert?”

There are so many delicious recipes worth trying and so hard to choose I have decided to go with a savory dish for today – Moqueca de Camaroes – in the end, as I am sure Brazil will win some more matches along the World Cup, giving me the opportunity to try some more recipes from their fabulous cuisine.

Moqueca de Camaroes (Brazilian Prawn Stew) is a seafood stew loaded with prawns (shrimps), tomatoes, chillies, garlic, onion, coriander (cilantro), pal oil (dense oil), red capsicum (red peppers), hot sauce, lime juice and coconut milk. Need I say more? If you like spicy food, you’re are going to love this delicious recipe. Of course, you can always adjust the amount of chilies and hot sauce added to the dish, to make it milder.

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Brazilian Prawn Stew (Moqueca de Camaroes)

Ingredients

• 1 lbs raw prawn, peeled and deveined
• 1 1/2 tablespoons olive oil
• 1 tablespoon palm oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup roasted red pepper, diced
• 1/4 cup fresh cilantro, chopped
• 3 medium size fresh tomatoes/ 1 can (14oz) can diced tomatoes
• 2 green chilies, chopped
• 1 cup coconut milk
• 1 tablespoon hot sauce (Sriracha )
• 2 tablespoons fresh lime juice
• salt and pepper

Instructions

Heat olive oil and palm oil in a medium saucepan.

Sauté the chopped onions and garlic for several minutes until golden and translucent, then add the roasted peppers and cook for another 5-7 minutes.

Add the tomatoes, prawns and fresh chopped cilantro to the saucepan and simmer gently until the prawns turn opaque.

Pour in the coconut milk and hot sauce and cook just until heated through, do not boil.

Add fresh lime juice and season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro, accompanied by rice and cold beer.

Enjoy!

Notes

This recipe was adapted from Food.com

2.5

http://www.throughoanaslens.com/world-cup-recipe-brazilian-seafood-stew-moqueca-de-camaroes/

For tomorrow, we could make a stop in Australia …{sorry cannot help myself..we are crazy dreamers :)…Go Socceroos!} or in Chile, we will also go to Spain or Netherlands…. What a day!

See you all tomorrow!