Seafood Moqueca

Versions of this luscious dish are credited to indigenous Brazilians, Angolans, and Portuguese. This version is made from easy to find ingredients, and is one of those kitchen wonders that tastes like you’ve been cooking all day, but is really quite simple to throw together. Aproveitar! Enjoy.

Ingredients (Serves 4 generously)

1 pound raw, deveined shrimp (peeled or unpeeled, it depends on whether you want to peel as you eat) Note: raw fish fillets cut bitesize may be substituted!

1/2 pound raw bay scallops

2 tablespoons olive oil

1/2 red bell pepper, coarsely diced

1/2 orange bell pepper, coarsely diced

1 large onion, coarsely diced

3 garlic cloves, diced

1 lemon, juiced and zested (place juice and zest in separate small bowls)

2 cups fresh or frozen chopped spinach (if frozen, thaw and drain)

2 cups halved cherry tomatoes OR 1 (15 oz) can diced tomatoes

1 teaspoon cumin powder

1 teaspoon smoked paprika

1 teaspoon brown sugar

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1 can full-fat coconut milk

1/4 cup finely diced parsley

1/4 cup finely diced cilantro


Step 1) Heat olive oil in a large skillet over medium heat. Add peppers, onions, and garlic. Saute for about three minutes, until vegetables just begin to soften.

Step 2) Add tomatoes, lemon juice, cumin, paprika, brown sugar, red pepper flakes, and salt. Cook with stirring for two minutes until well blended.

Step 3) Add raw shrimp and scallops. Cook over medium heat for 3 – 5 minutes until shrimp are completely pink.

Step 4) Add spinach, coconut milk, parsley, and cilantry. Stir to incorporate all ingredients and heat through. Sprinkle with lemon zest and serve over rice.


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