Moqueca from Brazil
by Mimi & Vera Levin, Tastemakers in Residence
The summer Olympics are in full swing and many of us are gearing up for the games. My favorite part of watching the Olympics is coming together with family and friends for a little competition of my own - the great Olympics cook off. Grab your neighbors, your parents, your sisters and brothers, your college buddies, or your coworkers and put their skills to the test in a fun, culinary battle. Choose a country, get in your kitchen, and start cooking!
For more of Mimi's recipes for Olympic Cook-Off success see: Poutine from Canada & Crepes from France. If you'd like the perfect cocktail pairing for Moqueca from Brazil, check out Vicki Brunsvold's Dill Aquavit Cucumber Gimlet.
1 lb raw prawns
½ cup freshly squeezed lime juice
2 garlic gloves, minced.
2 Tbsp coconut oil
2 scallions, finely diced
1 yellow onion, thinly sliced
1 red and 1 green pepper, thinly sliced
1 pint cherry tomatoes, chopped
2 tsp paprika
1 Tbsp red chili flakes
2 cup coconut milk
2 Tbsp parsley
- Mix prawns with lime juice, a dash of salt, and garlic and place in fridge to chill.
- Mix coconut oil, scallions, and onions in a pan with red chili flakes and paprika.
- Add coconut milk and tomatoes to the coconut oil mixture and reduce for 15 minutes.
- Remove prawns from fridge and add to the coconut milk. Stir until prawns are cooked.
- Serve over rice with fresh parsley