Moqueca Seared Prawns

Introduction to Moqueca

Moqueca is a traditional Brazilian dish with African and Portuguese influences that dates back over 300 years. It is a classic seafood stew that captures the flavors of the coastal regions, primarily Bahia and Espírito Santo. The term "moqueca" originates from an old indigenous word meaning "fish in a clay pot," which perfectly describes the cooking style of this sumptuous dish. While traditionally featuring fish or mixed seafood, our recipe focuses on the rich and flavorful seared prawns, combined with a Brazilian-inspired moqueca sauce.

The Magic of Moqueca

This dish is a testament to the harmonious blend of coconut milk, tomatoes, bell peppers, onions, and a tantalizing array of spices. The essence of moqueca lies in its delicate balance of flavors, making it a luxurious yet comforting meal. Although regional variants exist—with colors and spices varying between Bahian and Espírito Santo versions—our focus will be on bringing out the zestful and aromatic elements. Serve with steaming white rice or crusty bread, and it becomes a fulfilling and unforgettable culinary experience.

Ingredients for Moqueca Seared Prawns

• Prawns - 1 pound, peeled and deveined
• Lime - 1, juiced
• Garlic - 4 cloves, minced
• Paprika - 1 tablespoon
• Salt - to taste
• Black Pepper - to taste
• Olive Oil - 2 tablespoons
• Coconut Oil - 1 tablespoon
• Onion - 1 large, finely chopped
• Red Bell Pepper - 1 large, sliced
• Yellow Bell Pepper - 1 large, sliced
• Coconut Milk - 1 can (about 13.5 oz)
• Tomato - 2 large, chopped
• Cilantro - 1/4 cup, chopped
• Fish Sauce - 1 tablespoon
• Palm Oil - optional, 1 tablespoon
• Rice - for serving or crusty bread

Preparation Steps

Marinating the Prawns

In a medium bowl, combine the prawns with lime juice, garlic, paprika, salt, and black pepper. Gently toss until the prawns are well coated. Allow them to marinate for at least 30 minutes in the refrigerator. This helps in infusing the prawns with aromatic spice and citrus notes, which will enhance the overall flavor profile of the dish.

Cooking the Moqueca

In a large pan over medium heat, heat olive oil and coconut oil. Add chopped onion and sauté until translucent. Next, add the sliced red bell pepper and yellow bell pepper. Cook until they begin to soften. Stir in the chopped tomato and cook until they start to break down and blend with the other ingredients. Pour in the can of coconut milk and add fish sauce. Allow the mixture to simmer, stirring occasionally, for about 10 minutes. If you are using palm oil, add it at this stage to deepen the color and add a layer of authentic flavor. While simmering, ensure you manage your cooking time effectively to avoid over-thickening.

Seared Prawns

Heat a separate skillet over medium-high heat. Remove the prawns from the marinade. In a single layer, add them to the skillet and sear for 2-3 minutes on each side, or until they are opaque and slightly charred. This searing process locks in the flavors and provides a delightful contrast to the smooth moqueca sauce.

Combining and Serving

Once seared, gently add the prawns into the moqueca sauce, mixing carefully to ensure they are coated but not overcooked. Allow everything to marry on low heat for a further 5 minutes. Stir in half of the cilantro, reserving the rest for garnish. Serve your Moqueca Seared Prawns hot, garnished with the reserved cilantro. Accompany with a side of steamed rice or fresh crusty bread to soak up the wonderful flavors.

Enjoying the Meal

Moqueca Seared Prawns can be enjoyed as a hearty addition to a festive dinner table or as a comforting treat for a quiet night in. This dish embodies rich culinary tradition and cultural heritage. With its vibrant colors and robust flavors, each mouthful carries a taste of Brazil's coastal magic. Enjoy it with a glass of chilled white wine or a refreshing caipirinha to enhance the dining experience.