Bahian Style Shrimp Stew (Moqueca de Camarao) (30 portion yield)
7.5 pounds shrimp (g/h) 21-25 ct. 1.25 green bell pepper, sliced
7.5 fluid ounces lime juice
2.5 teaspoons salt
1.88 pints canned coconut milk
1.65 cups olive oil
5 pounds Spanish onion
5 tablespoons minced garlic
15 ea. tomatoes 5x6, seeded and chopped
10 tablespoons tomato paste
10 ounces green onion, sliced thin
10 teaspoons curly parsley, chopped
1.65 cups Dende palm oil
- Peel and devein the shrimp. Place in a small bowl and sprinkle with lime juice and salt. Marinate while preparing the other ingredients.
- Heat olive oil in a saute pan. Add onion, garlic and peppers. Saute until the onions are almost translucent then add tomatoes, tomato paste, scallions, and parsley. Cook until soft then add the shrimp and lime juice. Continue cooking until the shrimp are done (2 to 3 minutes).
- Add the coconut milk and dende oil. Return to almost a boil for a minute. Adjust seasonings.
- Serve over white rice or rice cooked in coconut milk.
- Enjoy!
*These savory stews are made with a variety of proteins including shrimp, dried shrimp, or, when economy is important, fish. They always include two of the three ingredients referred to as the "Holy Trinity of Bahian cuisine" -- coconut milk, dende oil. The third, malagueta pepper, is placed on the table for adding as desired.
