500 g of shrimp
100 g of tomato
100 g of onion
30 ml of olive oil
30 ml of annatto tinture
2 cloves of garlic
50 g of grated Parmesan cheese
1 handful of cilantro
1 lime
Salt to taste
12 shrimp shells (for serving)
12 olives (for garnish)
500 g of shrimp
100 g of tomato
100 g of onion
30 ml of olive oil
30 ml of annatto tinture
2 cloves of garlic
50 g of grated Parmesan cheese
1 handful of cilantro
1 lime
Salt to taste
12 shrimp shells (for serving)
12 olives (for garnish)
The first step is to make a shrimp moqueca
To do this, chop the green seasoning and cut the onion and tomato into cubes (without seeds)
Grease a clay pot with olive oil and layer the chopped seasonings
Add the shrimp mixture and another layer of chopped seasonings on top
Drizzle with annatto tinture
Bring to high heat for 15-20 minutes
When it starts to open up, check if the moqueca is well seasoned
Do not add water or stir with a spoon or fork
Let it cook with the lid tightly closed
From time to time, balance the pot with gloves or a thick cloth rag to prevent the shrimp from sticking to the bottom of the pot
It's ready
The second step is assembly
Grab the shells, fill them with shrimp (with seasoning and without the broth) still hot, sprinkle with cheese, and garnish with an olive
Place in the oven to gratinate.
