Moqueca Com Pirao (Brazilian Shrimp Stew) |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism… It is served with white rice and “pirao” (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause “piriri,” a.k.a. Montezuma’s Revenge! (E-mail me if you have questions.) Ingredients:
2 lbs large shrimp (reserve shells) |
2 onions, sliced |
3 tomatoes, sliced |
4 garlic cloves, chopped |
4 tablespoons dende oil (or olive oil if you can't find it) |
coconut milk, 100ml |
1/8 teaspoon paprika (* see note at the end) |
cilantro and chives, chopped |
Directions:
1. Saute onions, garlic and tomatoes in oil, in a clay pan if possible ( /photos/original/15240632.jpg). When onions are golden—about 15 minutes—add deveined and cleaned shrimp, and wait until it gets “red”—about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
2. Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn’t harden, but turns kinda gooey.).
3. * We actually use “colorau” (made mainly from “urucum” seeds); instead of paprika, a better substitute in my view is annatto seeds ( .br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.
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