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: Tree Nuts (Coconuts), Shellfish (Shrimp)
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)
- 10 oz. Rutabaga
- 1 Yellow Onion
- 1 Yellow Bell Pepper
- 1 Zucchini
- 4 fl. oz. Tomato Sauce
- 1 Lime
- 3 oz. Cilantro Sprigs
- 3 oz. Grape Tomatoes
- 1½ tsp. Home Chef Brazilian Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) MqgbddPn
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Wire-Mesh Strainer
- 1 Medium Non-Stick Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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 1/2” 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 1/2 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.
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.
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.
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.
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.
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.
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