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Moqueca de Camarao (Bahian Shrimp Stew)

  • Yield: 6 1x


  • 1/4 cup olive oil
  • 1 large onion (finely chopped)
  • 4 small carrots (peeled and thinly sliced)
  • 1 medium red bell pepper (seeded, stemmed and chopped)
  • 4 medium tomatoes (peeled, seeded and chopped)
  • 2 small red serrano peppers (seeded and minced)
  • to taste salt & pepper
  • 2 lbs large shrimp (shelled and deveined)
  • 2 Tbs butter
  • 3 cloves garlic (minced)
  • 1 large poblano pepper (chopped)
  • 1 tsp parsley (dried or 1 Tbs fresh)
  • 1/2 tsp oregano (dried or 1 tbs fresh)
  • 1/2 tsp basil (dried or 1 tbs fresh)
  • 1/4 tsp turmeric
  • 1/2 tsp white pepper
  • 1/4 tsp nutmeg


  1. Heat the olive oil in a large, heavy skillet and sauté the onion, garlic, carrot, and bell pepper until the onion is soft.
  2. Add the tomatoes, chilies, poblano, salt, spices, and pepper and cook for a few minutes longer over moderate heat.
  3. Stir in the shrimp and butter and cook, turning the shrimp once or twice, until the shrimp are pink and have lost their translucent color, about 3 minutes.



  • Category: Main Dish


  • Calories: 276
  • Fat: 14.79 g
  • Carbohydrates: 13.69 g
  • Protein: 22.61 g
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