Dinner Party · Brazilian
Moqueca de Camaro
A fragrant shrimp stew made with coconut milk that highlights the best of coastal ingredients.
Why This Works
The combination of earthy dendê oil and creamy coconut milk creates a luxurious, golden sauce that perfectly highlights the sweetness of the shrimp.
The Upgrade
Add a pinch of dried red chili flakes for a subtle heat that cuts through the richness of the coconut milk.
Chef's Secret
Michelin TechniqueDon't skimp on the aromatics; ensuring the peppers and onions are fully soft before adding liquid is key to the deep, layered flavor of the stew.
Ingredients
Total time including resting: 45 min
Directions
Marinate shrimp in lime juice, garlic, salt, and pepper for 10 minutes in a medium bowl.
10 minHeat the dendê oil in a heavy-bottomed clay pot or Dutch oven over medium heat.
2 minAdd the onions and peppers, sautéing until softened and translucent, about 5 minutes.
5 minStir in the tomatoes and cook until they break down and release juices, creating a base.
5 minPour in the coconut milk, bringing the mixture to a gentle simmer over medium-low heat.
3 minAdd the marinated shrimp to the liquid, ensuring they are submerged.
Simmer for 4-5 minutes until the shrimp turn pink and opaque, ensuring not to overcook.
5 minFinish by folding in the fresh cilantro and seasoning with additional salt to taste before serving hot.
1 minWine Pairing
Sémillon
White Wine
The BottleTyrrell's Vat 1 Sémillon
The creamy, coconut-rich base of the Moqueca is brilliantly offset by the austere, laser-like acidity of aged Sémillon. Its waxy texture and lemon-citrus notes prevent the stew from feeling too heavy.
Nutrition per Serving
480
calories
28g
protein
12g
carbs
35g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Cilantro Rice
Rice cooked with garlic and topped with fresh cilantro absorbs the coconut milk sauce beautifully.
Ingredients
Directions
Rinse rice under cold water until clear; drain thoroughly.
Heat olive oil in a saucepan over medium heat and sauté garlic for 30 seconds until fragrant.
Add rice to the saucepan and toast lightly for 1 minute, coating grains in oil.
Pour in water and salt; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let sit, covered, for 5 minutes.
Gently fold in fresh cilantro with a fork and serve immediately.
Side Dish
Fried Plantains
The natural sweetness of fried plantains creates a classic Brazilian flavor profile when paired with the savory shrimp.
Ingredients
Directions
Peel the plantains and slice them on a bias into 0.5-inch thick rounds.
Heat the oil in a large cast-iron skillet over medium-high heat until shimmering, approximately 350°F.
Place plantain slices in the skillet in a single layer, ensuring they do not crowd the pan.
Fry for 2 to 3 minutes per side until deep golden brown and caramelized.
Transfer the plantains to a wire rack or paper towel-lined plate to drain excess oil.
Season lightly with sea salt while hot and serve immediately alongside the moqueca.
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