Shrimp Moqueca

Name: Shrimp Moqueca
Yield: 4
Ingredients: 4 medium tomatoes (480g), diced; 2 medium onions (200g), diced; 1 small green or red pepper, diced; 3 tablespoons of chopped cilantro; Lime juice from 1/2 lime; 1 pound of shrimp without shells; 3 cups of coconut milk (720ml); 3 tablespoons of olive oil; 2 tablespoons of dendê oil; 1 teaspoon of salt or to taste

1
4 medium tomatoes (480g), diced
2
2 medium onions (200g), diced
3
1 small green or red pepper, diced
4
3 tablespoons of chopped cilantro
5
Lime juice from 1/2 lime
6
1 pound of shrimp without shells
7
3 cups of coconut milk (720ml)
8
3 tablespoons of olive oil
9
2 tablespoons of dendê oil
10
1 teaspoon of salt or to taste

Ingredients

1
4 medium tomatoes (480g), diced
2
2 medium onions (200g), diced
3
1 small green or red pepper, diced
4
3 tablespoons of chopped cilantro
5
Lime juice from 1/2 lime
6
1 pound of shrimp without shells
7
3 cups of coconut milk (720ml)
8
3 tablespoons of olive oil
9
2 tablespoons of dendê oil
10
1 teaspoon of salt or to taste

Directions

1
Blend the tomato, onion, pepper, cilantro, and lime juice quickly in a blender without over-processing
2
Alternatively, use a processor or food chopper
3
Combine the shrimp, coconut milk, and olive oil in a medium saucepan
4
Simmer over medium heat until the shrimp are pink (about 10 minutes)
5
Add dendê oil and salt; stir well
6
Serve immediately