Shrimp Moqueca (Brazilian Coconut-Shrimp Stew)

Shrimp are tossed in a fast 30-minute easy marinade of tart lime juice, garlic, and salt and cooked in a tomato sauce that’s given physique with creamy coconut milk. The tomato-and-coconut sauce coats the shrimp whereas additionally mellowing the warmth of the Scotch bonnet chile, abandoning a warming and fruity spice taste. Serve over cooked white rice and an additional lime wedge for an extra-bright chew. 

What’s dendê oil?

Dendê oil, also referred to as crimson palm oil, is a cooking oil comprised of extracted pulp of the dendê fruit and is a key ingredient in Afro-Brazilian delicacies. The oil is characterised by its vibrant red-orange colour, floral perfume, and distinct nutty and grassy taste.

What’s a Scotch bonnet chile?

A Scotch bonnet chile is a small number of chile widespread in Caribbean, West African, and Maldivian cuisines. It’s recognized for its spiceness and will be as much as 40 occasions hotter than a jalapeño, in keeping with the Scoville scale. Taste-wise, Scotch bonnets are recognized for his or her candy, fruitier taste in comparison with different scorching pepper varieties. 

Notes from the Meals & Wine Take a look at Kitchen

You could find crimson palm oil at Latin grocery shops or on-line. 

Steered pairing

Pair this recent and spicy shrimp stew with a vibrant and tangy dry Riesling, comparable to Zeitlos Alexander Valley.

Make forward

Retailer leftovers in an hermetic container within the fridge for as much as two days.