Tag Archives: Seafood

Brazilian Shrimp Stew

16 Mar

My interest was peaked in this dish when we first moved to Williamsburg and I ordered it from a restaurant called Beco in the neighborhood. I was of course thrilled that there would be a place nearby where I could get pao de queijo delivered. I ended up ordering what they call the mocequa on the menu, a hot stew of coconut milk, shrimp and tomato served over rice. Upon googling, I discovered that mocequa tends to have various kinds of fish in it, often white, sometimes other shellfish or calamari. I’ve never been one for mixed fish stews (though I could eat New England Clam Chowder for B,L,and D and believe me, I have), so I stuck with this Gourmet recipe for Brazilian shrimp stew, which seemed the most similar to the one I ate from Beco.

This recipe turned out to be a little more tomato-y than I would have liked. The next time I make it I will probably just add a whole can of cononut milk as opposed to just the one cup.

Brazilian Shrimp Stew

Adapted from Gourmet

Makes 6 servings


1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined

1/4 teaspoon black pepper

1 1/2 teaspoons salt

2 garlic cloves, minced

1/4 cup fresh lemon juice

1 14-15 oz can diced tomatoes including juice

1 medium onion, finely chopped

1 green bell pepper, finely chopped

1 1/2 tablespoons olive oil

1/2 teaspoon cayenne

5 tablespoons coarsely chopped fresh cilantro

1 cup stirred canned unsweetened coconut milk ( I would use a whole can)

1 tablespoon dendê (palm) oil (available at Kalustyan’s)

Serve with: white rice

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.

Purée tomatoes with juice in a blender until smooth.

Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.





Pasta with King Crab, Mint, and Jalapeño

3 Sep

I’m just going to admit it. This recipe is from Top Chef.  It was prepared for the Quickfire challenge on Season 2, episode 7 of Top Chef Masters by Chef Jonathan Waxman, owner-chef of Barbuto in the West Village. I wouldn’t say I follow Top Chef “regularly”, but I will pretty much always watch an episode if its on and I’m channel surfing (for which my days are numbered).

When I saw this dish on the show, I wrote down “PASTA CRAB JALEPENO MINT’ on a blue sticky note sitting on the coffee table, and have since been meaning to make it.  Its a dish that he serves at the restaurant that he says is one of the most popular dishes.  The biggest complain from the judges on the show was that there wasn’t enough crab, so I made sure there was PLENTY.

So so good. Make this. Its so easy (minus the messiness of pulverizing the crab legs, but that is why you should learn from my mistakes and get a pair of Crackers, rather than telling yourself it will be completely fine with a meat tenderizer.

Other things I learned: be gracious with the mint AND the jalapeño. This recipe only calls for 1, but to be honest, I would probably use at least 3 if I made this again, and I don’t like my food spicy.

Pasta with King Crab, Mint, and Jalapeño

From Jonathan Waxman, Top Chef Masters on Bravo


1 cup King Crab meat  (or more! I used 3 large crab legs, probably closer to 1.5 cups)

1 jalapeño, diced (as I said before, I recommend using more, at least 3)

1/4 cup butter

1/4 cup mint leaves (or more if you wish)

1 lb pasta (Waxman uses Angel Hair, I used Conchigle)

2 cloves garlic, minced

1 lemon

1 lime

salt and freshly ground black pepper

Fill a large pot about halfway with water. Bring to a boil then add 1 teaspoon of salt along with the crab legs.  Cover and reduce heat. Let cook for about 6 minutes, then remove and rinse legs immediately in cold water. Using your crackers, remove all the crab meat and shred down any large pieces.

Cook your pasta then drain and keep ready. In a large pan (I actually used a Wok), melt butter. Add jalepeno, mint, garlic, and a touch of zest from the lemon and lime. Saute for 1-2 minutes, then add crab.  Cook 1 minute more, just so the crab is warm, then add pasta. Cook until everything is just heated through, then add a squeeze of lemon juice and season to taste with salt and freshly ground black pepper. Garnish with fresh mint. I also grated some fresh parmesan over the plates.