Saturday, August 6, 2016

Coconut Shrimp Stew

Moqueca de Camarao is the Brazilian name of the dish. Olympia food!
SortedFood came up with a couple of new recipes and after my Pao de Queijo  - cheese breads from last week, I was up to something new.


I am not one sitting half the night in front of the TV to watch the Olympic games, but food from other countries makes me curious to try it. Last year I baked some cakes and made a couple of desserts from Brazil and they all went well and family and coworkers just loved them.

Most of the ingredients were in stock anyway, I just had to get some prawns and bell peppers.
I love this kind of recipes, were you don´t have to work through a huge shopping list to get a dish to the table.


recipe:
marinade
400 g raw king prawns
1 big clove of garlic
1 lime
1 tsp chili flakes


sauce
1 onion
4 cloves of garlic
1 green chili
1 red bell pepper
1 green bell pepper
1 tbsp coconut oil
1 tsp chili powder
2 tsp paprika powder
1 tbsp tomato paste
3 tomatoes without the wet middle bit
250 coconut milk
fresh coriander
2 tbsp dessicated coconuts
salt and pepper
side
2 cups long grain rice
2 spring onions
1 lime

Defrost the prawns, chop the one big clove of garlic or press it and add lime juice and chili flakes to the prawns.Marinade them for at least an hour.
Chop onion and garlic and chili, clean and chop red and green bell pepper, get the wet bit out of the tomatoes and set everything aside.
In a dry pan roast the dessicated coconut for later.
Clean 2 spring onions and press out the juice from the lime.




In a pan with a lid melt the coconut oil and start onion and garlic until a bit soft, add peppers and green chili and season with salt and pepper. Get them soft, that will take 10 minutes.
Get the dry seasonings in and add the tomato paste, cook it for 2 minutes, then get the tomato pieces  and pour in the coconut milk. Give it a good stir and cook for 20 minutes with the lid on.
Now you can start the rice, add some lime zest to the water and a bit of salt.


Get the king prawns into the sauce, let them sit only 4-5 minutes to get pink.
Chop fresh coriander and dress with dessicated coconuts. Add spring onions to the rice.
Get some lime juice over everything.

Very tasty and some kind of Brazilian mood came up.



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