| Travel writer,
Pico Iyer compares the experience of traveling to a new place to that of
falling in love. We meet, we are besotted, we see no faults, and we are
fully alive in every moment as never before. Then we leave.
We mope about remembering, playing
the music we shared over and over, we shuffle through photos, we replay
conversations, we long for its smells, its hues, and its taste. That´s
where Recipes from Around the World comes in.
Each month we´ll bring you a recipe
from somewhere in the world. If you can't be there, the second best
thing is eating like you are.
Send us a recipe of a dish that represents
a place you long to return to. Or in the case of expatriates, send us a
recipe from your new home. We'll feature a new recipe here each month from
somewhere in the world.
My favorite Brazilian dish from Bahia
- Moqueca de Camarao.
.
|
Moqueca de
Camarao (Shrimp Stew, Bahian style)
|
 These
savory stews are made with a variety of proteins including shrimp, dried
shrimp, or, when economy is important, fish.
They always include two
of the three ingredients referred to as the "Holy Trinity of Bahian cuisine"
-- coconut milk, dendÍ oil. The third, malagueta pepper, is placed
on the table for adding as desired. |
Serves
6
30 Shrimp, 21-25 count headless
3 tablespoons Fresh lime juice
1/2 teaspoon Salt
3/4 cup Thin coconut milk (see recipe)
1/3 cup Olive oil
2 large Onions, halved and thin
sliced
1 large Garlic clove, crushed and
minced
1 medium Green pepper, seeded and
sliced
3 medium Tomatoes, seeded and sliced
2 tablespoon Tomato paste
3 stalks Green onion, sliced thin
up to the green
1-1/2 teaspoon Fresh parsley, minced
1/3 cup DendÍ oil
Peel and devein the shrimp. Place
in a small bowl and sprinkle with lime juice and salt.
Marinate while preparing the other
ingredients.
Heat olive oil in a saute pan. Add
onion, garlic and peppers. Saute until the onions are almost translucent
then add tomatoes, tomato paste, scallions, and parsley. Cook until soft
then add the shrimp and lime juice. Continue cooking until the shrimp are
done (2 to 3 minutes).
Add the coconut milk and dendÍ
oil. Return to almost a boil for a minute. Adjust seasonings. Serve over
white rice or rice cooked in coconut milk.
www.sallys-place.com |
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