Moqueca de Camarao
Shrimp & Fish Steak with Mix Peppers in Coconut Milk
and Dende Oil Sauce

By Student Chef Ana Paula Moraes, California Culinary Academy, San Francisco, CA

Wine Suggestion:
Murrieta's Well 1997 White Vendimia

Yields: 2 Servings

1 Ib. medium fresh Prawns (peeled, tails intact, and de-veined)
Salt and Pepper
2 tbls. Extra-Virgin Olive Oil
1 medium Onion, sliced in rounds
1 ripened Tomato
6 to 8 springs Cilantro (finely chopped)
1/2 Red Bell Pepper (seeded, de-veined and chopped)
1/2 Yellow Pepper (seeded, de-veined and chopped )
1 cup fresh or canned Unsweetened Coconut Milk
1 tbls. Dendeoil*
Lemon to taste
* Brazilian Palm oil found in Mexican stores

1. Preheat oven to 400 degrees F.

2. Season the fish and prawns with salt and pepper. Set aside.

3. In a deep skillet, heat the olive oil over medium heat. Add the onion and saute until wilted. Add tomatoes, half of the cilantro and peppers and cook until the mixture thickens.

4. Stir in the coconut milk, dende oil, and lemon and two tablespoons of water.

5. Place the fish in a lightly oiled Dutch oven and pour the sauce over the fish. Cover and bake in the oven for five minutes. Add the shrimp and toss gently to cover with some of the sauce. Bake another five minutes.

6. Sprinkle the remaining cilantro over the fish.

7. Serve with garlic pilaf rice.

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