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- Ingredients
- Recipe
- Medium Shrimp500 g
- Onion2 unit(s)
- Garlic Cloves3 unit(s)
- Ripe tomato4 unit(s)
- Red Pepper1 unit(s)
- Green pepper1 unit(s)
- Coconut Milk300 ml
- coriander1 teaspoon
- Parsley1 teaspoon
- Olive oil4 tablespoon
- Palm oil4 tablespoon
- Lemon1 unit(s)
- black pepper1 to taste
- Salt1 to taste
- The first step to prepare your shrimp moqueca is to clean the shrimp and place them in a bowl along with the lemon juice, a little salt and pepper. Reserve.
- Then chop or slice the onion, garlic, tomatoes and peppers, discarding the seeds. Sauté the onions and garlic in olive oil in a large pot (preferably clay) or skillet.
- When the onion is soft, add the tomatoes, peppers and coconut milk, stirring until it boils. Then add the prawns and palm oil, cooking over medium heat until the prawns are pink.
- When the shrimp are almost ready, adjust the salt of your shrimp moqueca and add the coriander and parsley. Stir, let it cook for another 1 to 2 minutes, turn off the heat and serve hot accompanied by white rice or farofa. Enjoy your food!
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