NOT QUITE MOQUECA

Moqueca is one beloved dish in Brazilian cooking. Several ingredients are mandatory: coconut milk, dende oil, tomatoes, peppers, and cilantro. The main protein can be shrimp, fish, or both. It is spicy, luscious, quite filling, and always served over a simple white rice. I have already messed up with this classic before, but with this recipe I shall infuriate my fellow native Brazilians a second time.

MOQUECA-STYLE SHRIMP AND CHICKPEAS
(from the Bewitching Kitchen)

1.5 pounds large shrimp, peeled and de-veined
1 can chickpeas, drained and rinsed (14.5 oz)
1 bulb fennel, thinly sliced
1 shallot, finely diced
1 red or orange bell pepper, thinly sliced
2 tablespoons grape seed oil
salt and pepper to taste
1 Tablespoon harissa (or to taste)
1.5 cups crushed tomatoes with their juice
3/4 cup light coconut milk
fresh cilantro to taste
juice of half lemon

Heat the oil on a large sauce pan. Add the fennel, shallot and bell pepper, saute everything together seasoning with salt and pepper until translucent and very fragrant.

Add the crushed tomatoes, harissa, and chickpeas, cover and simmer for 20 minutes.  Add the shrimp and  coconut milk, simmer gently until the shrimp is cooked, 5 minute or so. Add the cilantro, lemon juice and serve over white rice.  If you like, add some hot sauce on the plate.

ENJOY!

to print the recipe, click here

Comments: Moqueca originated in one of the hottest states of Brazil, Bahia. Even though it is a kind of stew, it is enjoyed the whole year, even at the height of the summer. I like to bring this up because those of us living in the Northern hemisphere are headed to very warm days. Don’t twist the nose to a nice serving of moqueca for that reason. This will please you no matter how hot it is outside.

I completely forgot to get fresh cilantro at the store, so I added a couple of Dorot frozen cilantro cubes together with the coconut milk/shrimp mixture. But don’t make this mistake, fresh cilantro not only looks great but it adds a lot more flavor, especially if added right before serving the meal.

I committed many sins with the recipe, but served it over white rice as any good Brazilian would. I hope this helps restore my reputation.

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10 thoughts on “NOT QUITE MOQUECA

  1. Prawns, chickpeas and fennel – not a combination I have not used ! But definitely shall !! We Australians are very adventurous but South American cooking is as yet not overly prevalent in the country: Asian and African reign 🙂 ! Our ‘My Kitchen Rules’. a three months’ comp, nearly saw a Peruvian ladies’ couple reach into the final 🙂 ! We are learning. . . This is healthy and fun and I want to taste . . .

    Liked by 1 person

    • South American cooking is worth exploring – I probably should blog about it more often, but there’s too many things I like to make, and baking has been such a huge focus of my cooking right now… gotta go with the flow

      Like

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