Brazil

Dish three in our Sunday menu was a Brazilian Shrimp Stew, called Monqueca de Camarao. I really enjoyed this dish, plus I got to use some more of the wonderful palm oil from last weeks Nigeria dish. Yum!



Monqueca de Camarao
(recipe taken from www.globalgourmet.com)

Serves 4

Ingredients
Juice of 1 lemon
1 onion, chopped
1 clove garlic, finely minced
1-2 tbsp white wine vinegar
1/2 tsp salt
1 lb shrimp
1 tsp fresh coriander
1 tbsp tomato puree
Black pepper
1 1/2 cups coconut milk
2 tbsp Dende oil (I used red palm oil which I've been told is the same thing)

Method:
Make the marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 mins. Put mixture into a suacepan and add coriander, tomato puree and black pepper. Add the coconut milk and cook over a low heat until the shrimp are cooked. Add the dende oil and continue cooking for another 10 mins.