Moqueca de Camarão with Rice

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1red bell pepper, sliced
• salt and pepper to taste
• 1onion, sliced
• 10 gfresh coriander, chopped
• 150 mlcoconut milk
• 70 gwhite rice
• 1 tbspdende oil
• 1tomato, sliced
• 2garlic cloves, minced
• 150 graw shrimp, peeled and deveined
• 1lime

Method

1. Marinate the raw shrimp in the lime juice, salt, pepper, and minced garlic.
2. Cook the dry white rice in salted water until soft. Set aside.
3. Heat the olive oil in a wide pan over low heat. Cook the onion, bell pepper, and tomato until slightly softened.
4. Place the marinated shrimp on top of the softened vegetables.
5. Pour the coconut milk and dende oil into the pan, bringing it to a gentle simmer.
6. Cover tightly and cook slowly until the shrimp turn pink and are cooked through.
7. Garnish with chopped fresh coriander and serve beside the white rice.