In honor of the World Cup in Brazil, this month I’m posting a few Brazilian recipes. My first post was Caipirinhas – Brazil’s favorite cocktail. Today’s dish is a Brazilian Shrimp Stew (Moqueca De Camaroes) and I must tell you that this is one of the best dishes I’ve made in a long time! So, I really hope you’ll try it, whether you’re watching the World cup – or not.
When you think of Brazil, you may immediately think of steak. But with over 7,000 miles of coastline, seafood is also a favorite in Brazil. As I researched, I saw that seafood stews are quite common. This dish is a delicious blend of shrimp, coconut milk, lime, and sriracha, based on a recipe from food.com. Of course I changed things up a bit, as I usually do. The major change is using palm oil, rather than the original olive oil, for more authentic flavor. Palm oil is widely used in Brazilian, West African, and Carribean cooking. It is a thick red paste that melts into a nutty flavored oil, as it’s heated. I think it makes the dish! In Atlanta, you can find palm oil at the Buford Highway Farmer’s Market. I also played around with the amount of sriracha sauce – I always recommend starting with half the suggested amount of sriracha, wasabi and other spicy ingredients and add as needed. You can’t take away the heat, if it’s too much for your palate and you can always add more!
Serve this stew in individual bowls, over rice.