A moqueca de camarão é a essência da cozinha baiana, um prato que transporta qualquer um para as praias soalheiras do Brasil. É uma explosão de cor e sabor, onde a doçura do camarão se funde na perfeição com a cremosidade do leite de coco, o aroma do azeite de dendê e a frescura dos coentros e da lima. É uma refeição vibrante, ideal para partilhar e celebrar.

Ingredientes

  • 500gr Camarão descascado e limpo
  • 4 Tomates maduros pelados, sem sementes e cortado em concassé ( em cubinhos)
  • 1 Pimento verde finamente picado
  • 1 Cebola finamente picada
  • 1 Molho de coentros finamente picados
  • 1 Alho finamente picado
  • Sumo de 1 lima
  • 1 Malagueta seca finamente picada
  • Sal
  • 100ml Leite de coco
  • 1 Colher sopa de azeite
  • 2 Colheres sopa de óleo de palma

Preparação

  1. Tempere o camarão com sal, o alho picado e um pouco de sumo de lima.
  2. Num recipiente misturar muito bem a cebola, o pimento, os tomates, os coentros, a malagueta e o azeite.
  3. Leve a mistura de legumes ao lume, acrescente o leite de coco e mexa muito bem até o leite de coco iniciar a fervura.
  4. Adicione o óleo de palma e deixe cerca de 10 minutos em lume brando.
  5. Acrescente os camarões, deixe cozinhar 3 minutos, emprate, polvilhando com folhas de coentros.
  6. Acompanhe com arroz de côco e lima.

Ready to bring the vibrant, soulful flavours of Bahia to your kitchen? Here is the English version of this classic recipe.

Shrimp Moqueca (Moqueca de Camarão)

This Shrimp Moqueca is a stunning example of one of Brazil’s most iconic dishes. It’s a rich, fragrant, and wonderfully creamy stew that captures the essence of Afro-Brazilian cuisine from the northeastern state of Bahia. The beauty of moqueca lies in its perfect harmony of flavours: sweet prawns, creamy coconut milk, the unique earthy taste of dendê (red palm oil), and the fresh, zesty kick of lime and coriander.

Unlike many stews, moqueca is surprisingly quick to cook. The key is to create a vibrant, aromatic base with the finely chopped vegetables and coconut milk, letting it simmer gently to allow the flavours to meld before adding the prawns. The prawns themselves need only a few minutes to cook, ensuring they remain plump, juicy, and tender.

Traditionally served with white rice and farofa (toasted cassava flour), this version suggests a coconut and lime rice which is a perfect accompaniment to soak up the delicious, colourful sauce. It’s a fantastic dish for a dinner party, as it’s visually impressive and brings a wonderfully exotic and festive feel to the table.

Ingredients

  • 500g prawns, peeled and cleaned
  • 4 ripe tomatoes, peeled, deseeded, and diced (concassé)
  • 1 green bell pepper, finely chopped
  • 1 onion, finely chopped
  • 1 bunch of coriander, finely chopped
  • 1 garlic clove, finely chopped
  • Juice of 1 lime
  • 1 dried chilli, finely chopped
  • Salt
  • 100ml coconut milk
  • 1 tbsp olive oil
  • 2 tbsp red palm oil (dendê oil)

Method

  1. Season the prawns with salt, the chopped garlic, and a little lime juice.
  2. In a bowl, mix the onion, pepper, tomatoes, coriander, chilli, and olive oil together very well.
  3. Place this vegetable mixture in a pan over a medium heat. Add the coconut milk and stir well until the milk begins to boil.
  4. Add the palm oil and let it simmer on a low heat for about 10 minutes.
  5. Add the seasoned prawns and let them cook for 3 minutes. Plate the dish, sprinkling with fresh coriander leaves.
  6. Serve with coconut and lime rice.