Shrimp moqueca: tasty, authentic and easy to prepare

Find out how to prepare a delicious and authentic prawn moqueca with coconut milk and palm oil, simple and quick to make

Learn how to make delicious shrimp moqueca with coconut milk and palm oil. Ideal for a special lunch or dinner, full of authentic flavours

Recipe for 2 people.

Classic (no restrictions), Low carb, Gluten free, Gluten and lactose free, Lactose free

Preparation: 00:45

Interval: 00:25

TOOLS

1 pan(es) (with lid), 1 cutting board(s), 1 bowl(s), 1 auxiliary bowl or plate, 1 spatula(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

SHRIMP MOQUECA Ingredients:

– 400 g cleaned medium prawns (without shell)

– 1/2 unit of lemon (juice)

– 1 tablespoon(s) of olive oil

– 1/2 tablespoon(s) of palm oil + a little if necessary

– 1/4 large onion, sliced

– 1 ripe tomato(s), sliced

– 1/3 unit of green pepper, without the white part, cut into slices

– 1/3 unit(s) of red pepper, without the white part, sliced ​​(or yellow pepper)

– salt to taste

– pepper to taste ^w

– 1 cup(s) shrimp broth (or water)

– 1 cup(s) of coconut milk

Ingredients TO COMPLETE:

– coriander to taste, chopped

– green onion to taste, chopped

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Choose a large pan or a pan proportionate to the size of the number of portions you are preparing.
3. Clean the prawns including the back. In a bowl, season the prawns with lemon juice, salt and black pepper to taste. Reserve refrigerated.
4. Cut the vegetables to 0.5 cm thickness:
5. Slice the onion/s, wash and slice the tomato/s.
6. Wash, remove the white part of the peppers, slice them.
7. Wash well and chop the chives and coriander. Set aside wrapped in absorbent paper.

PREPARATION:

Moqueca (shrimp and vegetables):

1. Heat the olive oil and palm oil and sauté the prawns for 2 minutes until they turn pink. For larger portions, divide into batches. Remove them from the pan and reserve them on a serving plate.
2. Turn off the heat and add the moqueca in the same pan. Add the onion, tomato and sliced ​​peppers. Season with salt and pepper.
3. Add the prawn stock or water, cover and cook for 10 minutes, until the vegetables are tender but still al dente.

Shrimp and Coconut Milk:

1. Uncover the pan, add the coconut milk and cook for a further 5 minutes, or until the sauce has thickened slightly.
2. Season with salt and pepper and, if desired, complete with more palm oil.
3. Finally add the sautéed prawns and distribute them on the moqueca. Cover again and turn off the heat.
4. Wait 5 minutes before serving, so that the prawns finish cooking in the residual heat.

FINALIZATION AND ASSEMBLY:

1. Top with chopped chives and coriander.
2. Serve the shrimp moqueca accompanied by white rice.

c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.