Bahian Shrimp Stew (Moqueca de Camarao)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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, freshly ground pepper 2 pounds large shrimp, shelled and deveined 2 tablespoons dende (palm) oil



1 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 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).

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