Traditional shrimp moqueca is a regional dish typical of northeastern Brazil, come and discover an unforgettable recipe.
Traditional Shrimp Moqueca, Simple to Make
Are you one of those who likes a tropical dish from the Northeast with a Brazilian flavor?
So you've come at the right time, because today I'm going to prepare a meal from my homeland, which I learned from my dear mother. I'm talking about a delicious traditional shrimp moqueca, which has an unforgettable diversity of flavors.
You might think that this recipe is very difficult to prepare, and that only northeasterners know how to make it.
You're wrong, because shrimp moqueca is simple to make and today I'm going to prove it to you with this step-by-step recipe.
So read on for this recipe and check out the video with step-by-step instructions.
Is traditional shrimp stew easy to make?
Contrary to what many people think, shrimp moqueca is very simple and quick to make, as long as you follow the recipe carefully, and I'm absolutely sure that you will prepare a delicious moqueca and accompany it with a White rice loose.
It's very important to choose the right ingredients so that the recipe comes out perfect and delicious. This is where many people fail and the dish doesn't turn out as tasty and consistent as usual.
Very important tips!
As I said earlier, it's essential that you use quality ingredients:
- Potatoes for cooking, not frying.
- Medium or large prawns.
- Grated dried coconut milk
As this recipe is very versatile, you can always make changes to certain ingredients, such as the potato, which can be replaced with chayote or okra.
Another very important tip is the sauce made with coconut milk and the heads and shells of the prawns, which gives it a distinctive flavor.
Check out the step-by-step video recipe below.
SHRIMP MOQUECA
INGREDIENTS
- 500 g boiled and peeled prawns
- 800 g potatoes cut into not too small pieces.
- 1 medium chopped tomato
- ½ chopped onion
- ¼ chopped green bell pepper
- 2 tbsp of chopped coriander
- 1 tbsp of tomato pulp
- salt to taste
- olive oil to taste
- 250 ml of coconut milk
STEP BY STEP INSTRUCTIONS
- Cook the shrimp with a little water and salt, remove the shells and heads and set aside.
- Cook the potatoes with water and salt. Don't let it cook too much. Once cooked, drain and reserve.
- Then in a pan put the onion, tomato, pepper, chopped coriander and put the tomato pulp. Season with a little salt and add water and a drizzle of olive oil, let it cook a little.
- While the seasonings are cooking, pass the shells and heads of the shrimp in a blender with a little of the coconut milk and water and then set aside.
- Then, put the prawns to sauté in the seasonings. And when they are sautéed, add the potatoes and stir well.
- Now, add the broth from the shrimp heads and shells and the coconut milk and let it cook a little longer.
- Then let it boil until it comes to the point and turn off the heat. It's ready to serve.
VIDEO RECIPE
NOTES
- You can replace the potatoes with chayotes or okra
- You can replace the olive oil with oil
- You can substitute tomato pulp for paprika
- You can replace the bottled coconut milk with grated dried coconut milk
- You can add a little palm oil
NUTRITION
Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.
If you try this recipe, leave a comment below, letting me know how you like it!
And if you make any changes, I'd love to hear about that too. We can all benefit from your experience!
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.