Brazilian Shrimp Stew (Moqueca de Camarão)

Growing up in the northeast of Brazil, seafood was frequently part of our daily meal. And every summer vacation we spend at our family beach house in the very renowned beach town of Porto de Galinhas.  I was around 10 when Ze, a local fisherman, took my brother and I to catch some shrimp for our cook Lindalva  to make us dinner.  Noboby cooks a better seafood recipe than people who were born and raised in this beach town, everything is absolutely delicious! When I moved to the States in my teens, Lindalva gave me a recipe book with my favorite recipes from my childhood. That book still fills me with wonderful memories every time I pick it up.

Shrimp stew is one of my favorite from her book, and here is an easy and adapted version of her recipe.

* This recipe is for two people but you can easily double the recipe

Ingredients:

• Shrimp, raw, peeled and deveined.
• 2 large tomatoes (I always preferred organic tomatoes on the vine)
• 1/2 onion, sliced.
• 2 cloves of garlic,minced
• 1 cup of green and red pepper, sliced.
• 1/4 cup of cilantro
• 1 tbsp of coconut oil
• 1/4 cup of lime juice
• 1/2 cup canned coconut milk
• salt and pepper to taste.

Directions:

1. Season the shrimp with salt, pepper and lime juice.
2. Heat the oil in a pan and cook the onion until soft.
3. Add the garlic, peppers and 1/2 cilantro and cook for 2-3 minutes.
4. Add the tomatoes and coconut milk, bring to a boil then season with salt and pepper and simmer for 15 minutes, stirring from time to time.
5. Add the shrimp, simmer very gently for 10 minutes.
6. Serve with rice and pirão (which is a paste made with yuca root flour (“farinha de mandioca”) and the gravy from the stew).
7. Enjoy a little taste of Brazil!