OK, I'll bite (pun intended). Here's one of my favourites, which I make often for my family, especially as it's so easy and quick.Moqueca de Camaraõ
(Serve with rice, preferably Brazilian style -- see further on.)Ingredients:
3 tablespoons of olive oil (a good dollop of oil in the pan, basically).
600 - 700 grammes of large peeled shrimps.
One clove of garlic, finely chopped.
Small green chilli, de-seeded and finely chopped.
One green pepper, chopped.
One peeled onion, chopped.
Half of a 400-millilitre tin of coconut milk.
One tin of chopped tomatoes (300 to 400 grammes).
A small bunch of fresh coriander, chopped (put some of the leaves aside to garnish the moqueca when serving).
Juice from two fresh limes.
2 teaspoons salt.
Optional ingredient if you can find a shop selling Brazilian supplies: a couple of desert spoons of dendê oil
, a dark orange palm oil. Not essential
, but makes it more authentic (and even more delicious).To make the moqueca:
Heat the oil in a big, deep frying pan (It needs to be deep 'cause you're going cook the whole thing in it. Use a wide saucepan if you haven't got a big frying pan).
Fry the chopped garlic until golden.
Add the chopped chilli and fry a little.
Add the onions and fry till golden.
(If the oil has all gone, just add another dollop so as to stop things burning.)
Add the green pepper and fry for another minute.
Add the shrimps, stir well and fry for about 3 minutes.
Add the tin of chopped tomatoes (including juice) and salt, and stir well.
Add the half tin of coconut milk and stir well.
Add half the bunch of chopped coriander (a handful) and stir well.
Add the lime juice and stir well.
Simmer for 15 to 20 minutes. (If you have it, add the dendê oil after about 10 minutes and stir it in well).
When you serve, sprinkle some fresh coriander leaves on top to garnish.Brazilian-style Rice:Ingredients:
450 grammes of long grain rice.
2 tablespoons of sunflower or similar cooking oil.
One peeled onion, chopped.
1 teaspoon of salt.
Half a 400-gramme tin of chopped tomatoes.
Handful of chopped parsley (optional)To make the rice:
Heat the oil in a large saucepan.
Add the chopped onion and fry until golden.
Stir in the rice and fry for about a minute (or less) so it's nicely coated with oil and hot. Keep turning it; don't let it burn.
Add the half tin of chopped tomatoes (including juice) and stir.
Add the salt and one litre of water, and stir well.
Bring to the boil, put the lid on the saucepan and simmer for about 15 minutes until the rice is tender and the liquid all absorbed. (Avoid peaking if possible, as this affects the cooking process.)
When you serve it, sprinkle some chopped fresh parsley on top.
If you have any left over, don't worry: it tastes just as good reheated the next day.Ai que saudades do Brasil!