The traditional shrimp moqueca is a typical regional dish from the northeast of Brazil, come and discover an unforgettable recipe.
Traditional Shrimp Moqueca, Simple to Make
Are you one of those who like a very tropical Northeastern dish with a Brazilian flavor?
So you arrived at the right time, because today I'm going to prepare a meal from my land, which I learned from my dear mother. I am referring to a delicious traditional shrimp moqueca, which has an unforgettable diversity of flavors.
Maybe you think that this recipe is very difficult to prepare, and that only people from the Northeast know how to make it.
You are wrong, because the shrimp moqueca is simple to make and today I will prove it to you through this step-by-step recipe.
So, read on for this recipe and check out the video with step-by-step instructions.
Is traditional shrimp moqueca simple to make?
Contrary to what many people think, shrimp moqueca is very simple and quick to make, as long as you carefully follow the recipe, and I am absolutely sure that you will prepare a delicious moqueca and accompany it with a White rice loose.
It is very important to choose the right ingredients so that the recipe comes out perfect and delicious. It is at this point that many people fail and that is why the dish is not tasty and consistent as usual.
Very important tips!
As I said before, it is essential that you use quality ingredients, I am referring to:
- Potatoes for cooking, not for frying.
- Medium or large size shrimp.
- grated dry coconut milk
As this recipe is very versatile, it is always possible to make changes to certain ingredients, such as the potato that can be replaced by chayote or okra.
Another very important tip is the sauce that is made with coconut milk and shrimp heads and shells, which give a different flavor.
Check out the step-by-step recipe video below.
- 500 g boiled and peeled shrimp
- 800 g of potatoes cut into not too small pieces.
- 1 medium chopped tomato
- ½ chopped onion
- ¼ chopped green 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.
- You can replace the potatoes with chayotes or okra
- You can substitute olive oil for oil
- You can substitute tomato pulp for paprika
- You can replace bottled coconut milk with grated dry coconut milk
- You can add a little palm oil
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!