Moqueca or Mokeka

Brazilian Shrimp Stew

Gourmet | December 2002

Moqueca de camarão Dendê (palm) oil brings to the cooking of coastal Brazil what drums bring to samba: an insistent underlying sensuality. It transforms the coconut milk with its deep orange-red color and makes the flavor of the shrimp sing. But it is as perishable as it is seductive, so smell it before you use it. Active time: 25 min Start to finish: 45 min Yield: Makes 6 servings Active Time: 25 min Total Time: 45 min 1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined 1/4 teaspoon black pepper 1 1/2 teaspoons salt 2 garlic cloves, minced 1/4 cup fresh lemon juice 1 (14- to 15-oz) can diced tomatoes including juice 1 medium onion, finely chopped 1 green bell pepper, finely chopped 1 1/2 tablespoons olive oil 1/2 teaspoon cayenne 5 tablespoons coarsely chopped fresh cilantro 1 cup well-stirred canned unsweetened coconut milk 1 tablespoon dendê (palm) oil* Accompaniment: cooked white rice Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes. Purée tomatoes with juice in a blender until smooth. Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes. Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper. * Available at Brazilian and West African markets and Kalustyan's (800-352-3451).