📝 About This Recipe
Transport your senses to the sun-drenched coast of Bahia with this elevated take on Moqueca de Camarão. This luxurious Brazilian stew marries succulent prawns with the velvety richness of hand-pressed coconut milk and the earthy, vibrant soul of Dendê (red palm) oil. It is a masterclass in balance, layering aromatic peppers and fresh cilantro into a fragrant broth that captures the essence of Latin American fine dining.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Prawns (peeled, deveined, tails left on for presentation)
- 2 tablespoons Lime Juice (freshly squeezed)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Sea Salt (plus more to taste)
The Aromatics & Base
- 2 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Dendê Oil (Red Palm Oil) (essential for authentic flavor and color)
- 1 medium Yellow Onion (finely diced)
- 2 pieces Bell Peppers (Red and Yellow) (seeded and cut into uniform 1/2-inch rings)
- 4 pieces Roma Tomatoes (blanched, peeled, and sliced into rounds)
- 1-2 pieces Malagueta Pepper or Bird's Eye Chili (finely minced)
The Braising Liquid
- 14 ounces Full-Fat Coconut Milk (high quality, unsweetened)
- 1/2 cup Shrimp Stock or Fish Stock (unsalted)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a non-reactive bowl, toss the cleaned prawns with the lime juice, minced garlic, and sea salt. Cover and marinate in the refrigerator for 20-30 minutes; do not exceed this time or the acid will 'cook' the delicate seafood.
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2
Traditionally, a clay pot (panela de barro) is used. If unavailable, select a heavy-bottomed wide Dutch oven. Heat the olive oil and 1 tablespoon of the Dendê oil over medium heat.
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3
Sauté the diced onions until translucent and soft, about 5 minutes. Do not let them brown; we want a sweet, clean base.
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4
Layer half of the sliced bell peppers and half of the tomato rounds over the onions to create a bed for the seafood.
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5
Carefully arrange the marinated prawns in a single layer over the vegetables. Pour any remaining marinade over the top.
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6
Add the remaining bell peppers and tomatoes on top of the prawns, creating a beautiful layered effect. Sprinkle the minced chili over this layer.
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7
In a separate jug, whisk together the coconut milk and the shrimp stock. Pour this gently over the layers until the liquid just reaches the top layer of vegetables.
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8
Increase the heat to medium-high until the liquid begins to simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 8-10 minutes.
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9
Remove the lid. The prawns should be opaque and pink. Drizzle the remaining 2 tablespoons of Dendê oil over the surface; it will bloom into a stunning orange hue.
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10
Gently shake the pot to incorporate the oils—avoid stirring with a spoon to keep the layers and the prawns intact.
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11
Taste the broth. Adjust seasoning with more salt or a squeeze of lime if needed. The flavor should be rich, creamy, and slightly piquant.
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12
Generously garnish with fresh cilantro and green onions. Serve immediately directly from the pot for a rustic yet sophisticated presentation.
💡 Chef's Tips
Always use high-quality Dendê oil; its unique nutty flavor and bright orange color cannot be replicated by substitutions. If the sauce feels too thin, remove the seafood and simmer the liquid uncovered for 5 minutes to reduce before serving. For a true fine-dining texture, peel your tomatoes by scoring them and blanching in boiling water for 30 seconds first. Avoid overcooking the prawns; they should be tender and 'snappy,' not rubbery—residual heat in the clay pot will continue to cook them. Use homemade shrimp stock made from the shells for a deeper, more oceanic complexity in the broth.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (fluffy white Brazilian rice) to soak up the luxurious coconut broth. Pair with 'Farofa' (toasted cassava flour) for a traditional crunchy textural contrast. A side of 'Pirão'—a thick porridge made from the stew's broth and manioc flour—is the ultimate authentic accompaniment. Drink Pairing: A crisp, chilled Vinho Verde or a classic Brazilian Caipirinha with plenty of lime. For a modern finish, garnish with micro-cilantro and a few drops of chili oil.