How to cook Bahian Shrimp Stew
- 2 pounds large shrimps, shelled and deveined
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 small carrots, scraped and thinly sliced
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 4 medium tomatoes, peeled, seeded, and chopped
- Salt and fresh ground pepper to taste
- 2 tablespoons dende (palm) oil
- Heat the olive oil in a large, heavy skillet and saute the onion, carrots, and green and red peppers until the onion is soft.
- Add the tomatoes and salt and pepper to taste, and cook for a few minutes longer over moderate heat.
- Stir in the shrimp and the dende oil and cook, turning the shrimp once or twice, until the shrimp are pink and have lost their translucent look, about 3 minutes.
- Serve the Bahian Shrimp Stew on a warmed platter surrounded by white rice.
- Serve separately with Molho de Pimenta e Azeite de Dende (Hot Peppers in Palm Oil) or Molho de Pimenta e Limao (Hot Pepper and Lime Sauce).
The Bahian Shrimp Stew recipe very easy to prepare and so good!
The Brazilian name for this recipe is Moqueca de Camarao
is one of the 26 states of Brazil, and is located in the northeastern part of the country on the Atlantic coast.
This recipe for Bahian Shrimp Stew serves/makes: 6
The Bahian Shrimp Stew recipe is adopted from The Book of Latin American Cooking 1994.
Main Ingredient: Shrimp
Preparation Method: Soup/Stew
Cuisine: South American
(more South American