Bahian Shrimp Stew Food

BAHIAN SHRIMP STEW

Steps:

• Heat oil in skillet, add onion, pepper, tomatoes, cilantro, garlic and tomato paste.
• Cook for 10 minutes.
• Bring sauce to a boil, then add shrimp and lemon juice.
• Reduce heat to medium and cook for 2 minutes.
• Add coconut milk and bring the mixture to a boil.
• Serve over rice.

BAHIAN CHICKEN AND SHRIMP STEW

Steps:

• Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
• Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
• Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
• Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and sauté, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
• Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
• Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dendê oil (if using).
• *Available at Asian markets.
• **Available at some Latino markets.
• ***Available at some Lantino markets and sendexnet.com.

BAHIAN-STYLE FISH STEW (MOQUECA DE PEIXE)

Steps:

• In workbowl of a food processor chop cilantro, tomato, green pepper and onion to a coarse paste. Heat paste in a large heavy skillet over low heat for 15 minutes. Season to taste with salt and pepper. Add haddock and drained shrimp. Cover and simmer 5 to 7 minutes. Add lemon juice, coconut milk and dende and simmer 5 minutes more. Serve, passing Malagueta peppers;

CUBAN SHRIMP STEW

Steps:

• For the Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl; mix well.
• Add the shrimp and toss to coat.
• Sprinkle with salt and pepper.
• Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
• For the Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
• Sauté the onions,bell peppers,celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until the onions begin to brown.
• Stir in the tomato paste and sauté for 1 minute longer.
• Add the wine and the water to the vegetable mixture and mix well.
• Simmer for 5 minutes or until slightly thickened, stirring frequently.
• Stir in the undrained shrimp.
• Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally.
• Discard the bay leaf.
• Stir in the Worcestershire sauce and season with salt and pepper.
• Serve over hot cooked rice and sprinkle with the remaining parsley.

BAHIA-STYLE MOQUECA PRAWN STEW

Steps:

• Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
• Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
• Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

MOQUECA (BAHIAN FISH STEW)

Steps:

• First make the fish stock. In a stockpot, combine the shrimp shells; fish heads and scraps; the quartered onion; 1 of the garlic cloves, peeled and lightly crushed; 4 of the scallions; the bay leaf, and parsley. Add the water, and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat, and just barely simmer for about 2 hours or until the stock is well flavored. Strain, discarding the solids, and reserve. You should have about 5 cups of stock. The stock can be made well ahead of time and refrigerated or frozen until ready to use.
• Place the shrimp, fish steaks and scallops on a deep platter, and sprinkle with lemon juice; lime juice; 1 clove of the garlic, finely chopped; salt, and pepper. Cover and set aside to marinate not less than 1 nor more than 2 hours. Turn the seafood at least once during this time. Rinse and debeard the mussels. Pick over the crab, discarding any bits of shell and cartilage. Reserve the mussels and crab until ready to use.
• In a large stockpot over medium heat, saute the chopped onion; the remaining 6 cloves of garlic, chopped; the remaining scallions, and the bell peppers in olive oil, stirring frequently, until the vegetables are thoroughly wilted, about 10 minutes. Add 2 cups of the strained fish stock, the tomatoes and coriander, and bring to a simmer. Cover and simmer very gently for about 1 hour.
• When the sauce has finished cooking, puree in a food processor or pass through a food mill. For a more elegant presentation, strain the resulting puree through a sieve. Return the puree to the stove over very low heat. Stir in the coconut milk, and let cook gently for 2 or 3 minutes, then add the palm oil and stir it in. Taste, and add a little cayenne pepper. Add the marinated seafood along with any juices that may have accumulated. Add the mussels. Cover and simmer until the shellfish have opened and the fish steaks are thoroughly cooked, 10 to 15 minutes. Add the crab meat, stir in, and serve immediately.
• Pass the pepper sauce with the stew. A little spoonful (or more, depending on taste) should be drizzled over each serving.

BRAZILIAN SHRIMP STEW

Steps:

• Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
• Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
• Serve stew with cooked jasmine rice.

RALPH & KACOO'S SHRIMP STEW

Steps:

• Use the margarine and flour to make a roux that is the color of browned peanut butter. Saute bell pepper, onion, celery and garlic in the hot roux. Stir 5 minutes. Then stir in diced tomatoes and tomato sauce on low heat. Add shrimp and stock. Stir well over low heat.
• Add black pepper, red pepper, Worcestershire sauce and sugar. Cook over medium heat for 15 minutes. Turn off heat and add parsley. Serve over fluffy rice.

CANNELLINI BEAN AND SHRIMP STEW

Steps:

• Peel and devein shrimp, reserving shells. Cover and chill shrimp.
• Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink. Stir in wine; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid almost evaporates.
• Stir in 2 cups water, clam juice, and bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.
• Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally.
• Add tomato paste and garlic; cook 2 minutes, stirring frequently. Stir in thyme, salt, pepper, and tomatoes; bring to a simmer. Strain shrimp stock through a colander over Dutch oven; discard solids.
• Add beans to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. Stir in parsley.

BRAZILIAN SHRIMP STEW

Steps:

• Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
• Puree tomatoes with juice in a blender til smooth.
• cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
• Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
• Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
• Stir in dende oil and remaining cilantro. Season to taste.