Tag Archives: Shrimp

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

Ingredients

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.

 

 

 

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Shrimp and Edamame Fried Rice with Ginger Pickles

2 Nov

I threw this dish together the other night basically with whatever I had left in the fridge/cabinet, and it came out amazingly delish. Lately whenever I make any type of fried rice or stir fry, I love to make some sort of pickled vegetable to top it with or to serve on the side. I just feel like its a good alternative to a salad, which doesn’t go that well with the rice in my opinion. And the zing of the pickles is a nice contrast to the savoriness of the main dish. I used a cucumber a red onion because thats what I had on hand, but it would also be delicious with radish, sliced green beans, or carrots.

Thank goodness for the Wok that I received from my family last Christmas. It is probably my most used kitchen item.

Shrimp and Edamame Fried Rice

Serves 2

Ingredients

1 cup rice

1 1/4 cups water

14-16 shrimp

1/2 bag frozen edamame, thawed

3 bell peppers (any color), chopped finely

1 onion, chopped finely

1 tablespoon olive or vegetable oil

4 teaspoons soy sauce

1/4 teaspoon Chinese five-spice powder

1 clove garlic, minced

1 egg

salt and freshly ground black pepper

Cook the rice by combining rice and water, bring it to a boil, then cover and simmer over very low heat, stirring occasionally, about 20-30 minutes. You may need to add additional water depending on the type of rice you’re using. I prefer using Jasmine or Sushi rice. The best way to make fried rice is actually to use cold rice, so if you have that available, or if you have time to let it cool, I recommend doing so.

Next, get out your wok. Spread a bit of oil around in it, turn it on medium-high heat, then add the shrimp, bell peppers, onions, edamame, garlic, and five-spice powder. Simmer and toss until shrimp and bell peppers are just cooked through. Slowly fold in the rice. Make a little hole in the middle of the rice and pour 2 teaspoons of soy sauce in.  Let the soy sauce cook until it starts to bubble, then slowly mix the rice, shrimp, and veggies in. Do this once more with the remaining soy sauce.

I actually like to let the rice sit for a minute because I like to get some crunchy bits before adding the egg. If you don’t want this, Go ahead and make another hole in the middle. Crack the egg into the pan and using a bamboo spoon, scramble the egg as it cooks. Once it is softly cooked, you can slowly mix the rice, etc, in. When it is well mixed, season with salt and freshly ground black pepper and serve with pickles on the side or on top.

Ginger Pickles

Ingredients

1 cucumber, thinly sliced

1 red onion, thinly sliced

1 clove garlic, minced

1/2 teaspoon fresh ginger, minced

1/2 cup ginger-rice vinegar

1/2 cup water

2 tablespoons sugar

1 teaspoon course sea salt

1 handful fresh dill

In a small saucepan, combine  garlic, ginger, vinegar, water, and sugar and bring to a simmer, stirring occasionally, at medium-high heat until sugar dissolves. Remove from heat and let cool. Pour over cucumbers and onions (or whatever veggies you have chosen). Add a handful of fresh dill, cover, and place in the refrigerator for 30 minutes or until ready to eat. Remove with a slotted spoon to serve over fried rice.