Brazilian Moqueca de Camarão

• 2 tablespoons dende oil (or substitute with annatto-colored oil)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 pound large shrimp, peeled and deveined
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat the dende oil in a large skillet or pot over medium heat. Add the onion and cook until softened.
2. 2 Add the garlic, bell pepper, and jalapeño, sautéing until fragrant.
3. 3 Stir in the diced tomatoes, coconut milk, oregano, and cumin. Bring to a gentle simmer.
4. 4 Season the shrimp with salt and add to the pot. Cook until the shrimp are pink and opaque.
5. 5 Remove from heat and garnish with fresh cilantro before serving.

Nutrition

Tips

• For a richer flavor, toast the cumin and oregano in the oil before adding the onions.
• If you can't find dende oil, use regular vegetable oil and add a pinch of annatto powder for color.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with a side of white rice and a fresh avocado salad.
• Pair with a crisp white wine or a cold Brazilian beer.

FAQ