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Shrimp Moqueca
(from Brazil)
Maria Tereza Leme Fleury
Abstract
Moqueca is a typical Brazilian dish, from the Baiana cuisine. It is usually made with shrimps but it can
also be done with fish or crab. In Bahia, it is made with dendê oil, a yellow oil extracted from a palm
tree.
Theory
Fresh shrimps are best served with fresh coconut!
A main course on a leisure lunch is best served with caipirinha!
International context
This recipe is from Bahia. Salvador, Bahia was the first capital of Brazil. It is a beautiful city , with a
colonial “baroque “architecture , full of music , beautiful beaches and good food. The use of dendê
oil is typical from the baiana cuisine.
Methodology
1. Crush garlic, with salt and add to
shrimp. Let stand 15 minutes.
2. Make a marinade from onion,
lemon juice, parsley tomato paste
and pepper.
3. Mix in the dende oil and the raw
shrimp.
4. Grate the coconut.
5. Add 1 cup hot water to the residue
and extract thin milk.
6. Add thin milk to the shrimp
mixture and cook over a low
flame, about 5 to 10 minutes.
7. Serve with rice that has been
cooked in coconut milk.
Discussion
It is a tasty dish, served as the main course. If you like spicy food, add more Tabasco pepper to your
serving.
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Ingredients
½ garlic clove,
½ or more teaspoom of salt,
1 kilo of fresh shimp, cleaned,
1 medium onion crushed,
juice of 1 lemon
1 tablespoom of chopped parsley
2 tablespoons of tomato paste ,
pepper Tabasco: mild: ½ teaspoon, hot: 1 teaspoon,
2 tablespoons of dendê oil ,
1 large grated coconut.