Moqueca de Camarão (Brazilian Shrimp Stew)

Ingredients

Shrimp

• 1 kg (about 2.2 lb) raw shell-on shrimp

• Salt and black pepper, to taste

• Olive oil, as needed

For the stock

• Shrimp shells and heads

• 1 carrot

• 1 onion

• Parsley

• Water

For the moqueca

• 2 tbsp dendê (red palm) oil

• 1 onion, sliced

• 1 red bell pepper

• 1 green bell pepper

• 3 garlic cloves, chopped

• 2 ripe tomatoes, sliced into rounds

• 200 ml (¾ cup + 1 tbsp) Sococo coconut milk

• Fresh cilantro, to taste

Instructions

1. Season the shrimp with salt and pepper and set aside.

2. Toast the shells and heads well to extract a rich stock. Blend and strain.

3. Quickly sear the shrimp in the dendê oil and remove.

4. Sauté the onion, bell peppers and garlic. Add the stock, tomatoes and coconut milk. Let it reduce until it thickens.

5. Return the shrimp to the pan just to finish cooking.

6. Finish with fresh chopped cilantro.

Tip

The secret is the balance between a concentrated stock and cooking the shrimp for just the right amount of time.