Brazilian Shrimp Moqueca

With Coconut-Tomato Sauce, Zucchini, Grape Tomatoes, and Mashed Rutabagas

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Shellfish, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

Moqueca (mo-KAY-ka) is a seafood stew from Brazil. We keep the broth traditional with coconut milk, tomato sauce, and a mix of seasonings popular in Brazil, and use plump shrimp as our seafood of choice. It’s accented with cilantro and lime; brimming with onions, yellow bell peppers, and zucchini; and finished with a non-traditional (but awesome) rutabaga mash.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 3 Cilantro Sprigs
  • 1 Zucchini
  • 3 oz. Grape Tomatoes
  • 1 Lime
  • 1 Yellow Bell Pepper
  • 10 oz. Rutabaga
  • Info
    8 oz. Shrimp
  • 1½ tsp. Home Chef Brazilian Seasoning
  • Info
    5⅖ fl. oz. Coconut Milk
  • 4 fl. oz. Tomato Sauce
  • Nutrition (per serving)

  • Calories
    394
  • Carbohydrates
    35g
  • Fat
    31g
  • Protein
    18g
  • Sodium
    1308mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 1 Medium Non-Stick Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Place a colander in the sink. Peel and cut onion into strips. Stem and mince cilantro. Trim zucchini, halve lengthwise, and cut into ½” slices. Halve tomatoes. Zest and quarter lime. Stem, seed, and slice yellow pepper into strips. Peel and cut rutabaga into 1” dice. Rinse shrimp and pat dry. Season shrimp with ½ tsp. Brazilian seasoning and a pinch of salt and pepper. No zester? You can use a peeler to zest lime. Be careful to remove just the outer green skin, as the white "pith" underneath is bitter.

  • Step 2 - Make Rutabaga Mash
    2

    Make Rutabaga Mash

    Bring a small pot with rutabaga and lightly salted water to a boil. Reduce to a simmer and cook until rutabaga is tender, about 12-15 minutes. Strain and return to pot. Mash with 2 Tbsp. coconut milk. If mash appears dry, add more coconut milk 1 Tbsp. at a time and mash until desired consistency is reached. Season to taste with salt and pepper. Cover and set aside.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Warm a medium non-stick pan over high heat. Add 1 tsp. olive oil, onion, zucchini, yellow pepper, and half the lime zest. Cook until vegetables are tender, about 5-6 minutes. Season to taste with salt and pepper. Transfer to a plate and return pan to medium-high heat. No need to wipe pan.

  • Step 4 - Sear the Shrimp
    4

    Sear the Shrimp

    Add 1 tsp. olive oil and shrimp to pan and cook for 2-3 minutes on each side or until deeply caramelized and firm and a minimum internal temperature of 140 degrees is reached. Transfer to plate with vegetables and cover with foil. Return pan to medium-high heat. No need to wipe pan.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Add remaining coconut milk, halved tomatoes, tomato sauce, remaining Brazilian seasoning, and cilantro (reserving a bit for garnish) to pan. Cook for 4-6 minutes, or until thickened. Season to taste with salt, pepper, and juice from 2 lime quarters. The lime juice adds a nice acidity to cut the rich coconut milk, but you may not need all the lime juice. Taste after one squeeze, and add more if desired.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Ladle sauce on a plate. Place a scoop of rutabaga mash in center of plate and arrange vegetables around the mash. Top with shrimp and garnish with remaining cilantro, lime zest, and any remaining lime quarters.