A Moqueca de Camarão, embora seja o prato nacional do Brasil, tem uma história profundamente entrelaçada com Portugal e África, tornando-a uma paragem fascinante no nosso percurso gastronómico. É um prato vibrante e aromático que celebra a fusão de culturas numa só panela.

Ingredientes (2 Pessoas)

  • 600 gr de camarão tigre descascado
  • 1 cebola
  • 1 pimento vermelho
  • 1 malagueta
  • 1 gengibre fresco
  • 33 cl de leite de côco
  • azeite
  • sal
  • 2 tomates
  • 1 lima
  • 5 dentes de alho
  • salsa
  • coentros
  • 2 piripiri

Preparação

  1. Passe por água o camarão e ponha a marinar com sal, sumo da lima e metade do alho picado durante 1 hora.
  2. Pique a cebola e os tomates e refogue em azeite até ficar uma pasta homogénea.
  3. Adicione o leite de côco, o pimento cortado em pedaços pequenos, corte o gengibre também em pedaços pequenos, a malagueta cortada às rodelas finas, os piripiri e cozinhe cerca de 7 minutos.
  4. Adicione o camarão, junte os coentros e a salsa picados, os restantes alhos e cozinhe cerca de 4 minutos.
  5. Sirva acompanhado de arroz branco.

From our Portuguese kitchen, with a nod to its transatlantic soul, here is the English version below.

Shrimp Moqueca

Your culinary journey through Portuguese-speaking cuisines takes an exciting turn with Moqueca, the iconic stew of Brazil. While the previous recipes have been firmly rooted in Portugal, Moqueca tells a story of the Age of Discovery, a beautiful and delicious fusion of indigenous Brazilian, African, and Portuguese influences. This recipe creates a rich, fragrant, and creamy coconut-based stew that is both exotic and deeply comforting.

At its core, Moqueca is a seafood stew, slow-cooked in a traditional clay pot. There are two famous regional styles: the Moqueca Baiana from Bahia, which is defined by the holy trinity of coconut milk, cilantro, and, crucially, red palm oil (azeite de dendê), showing its strong African heritage; and the Moqueca Capixaba from Espírito Santo, which is an older style reflecting more indigenous and Portuguese roots, typically coloured with annatto instead of palm oil and without coconut milk.

This recipe is a wonderful, simplified version inspired by the Baiana style, with its creamy coconut milk base. The combination of lime, garlic, peppers, and fresh herbs creates a vibrant, multi-layered sauce that perfectly complements the sweetness of the shrimp.

Ingredients (Serves 2)

  • 600g tiger shrimp, peeled
  • 1 onion
  • 1 red bell pepper
  • 1 fresh red chilli
  • 1 piece of fresh ginger
  • 330ml coconut milk
  • Olive oil
  • Salt, to taste
  • 2 ripe tomatoes
  • 1 lime
  • 5 cloves of garlic
  • Fresh parsley
  • Fresh cilantro (coriander)
  • 2 small hot chillies (e.g., Bird’s eye or piripiri)

Method

  1. Rinse the shrimp and place them in a bowl to marinate with salt, the juice of the lime, and half of the minced garlic. Let it marinate for at least 30 minutes (or up to 1 hour).
  2. Finely chop the onion and the tomatoes. In a clay pot or heavy-bottomed pan, sauté them in olive oil until they break down into a smooth paste.
  3. Add the coconut milk, the red bell pepper cut into small pieces, the ginger finely chopped, the sliced red chilli, and the two small hot chillies. Cook for about 7 minutes to allow the flavours to meld.
  4. Add the marinated shrimp to the pot, along with the chopped cilantro and parsley and the remaining minced garlic. Cook for about 4 more minutes, or until the shrimp are pink and just cooked through. Be careful not to overcook them.
  5. Serve immediately with fluffy white rice.