Brazilian Shrimp Moqueca with Cilantro Quinoa
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Ingredients & Equipment
What we send
- 2/3 cupquinoa
- 1 can14.5-ounce can diced tomatoes
- 1Cubanelle pepper
- 1/8 ouncebasil
- 1/8 ouncecilantro
- 2 clovesgarlic
- 1yellow onion
- 1 can13.5-ounce can lite coconut milk
- 1 packetSriracha
- 10 ouncesshrimp
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium high-sided pan
- Crustacean Shellfish
- Tree Nuts
In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
While quinoa cooks, drain diced tomatoes, discarding juices (this stew is made with coconut milk, so you won't need the extra liquid). Rinse remaining produce. Thinly slice Cubanelle pepper into rings, discarding stem. Roughly chop basil and cilantro leaves, keeping herbs separate and discarding stems. Halve lime. Peel onion, halve, and thinly slice 1 half; save remainder for another recipe. Mince garlic.
Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion and garlic and sauté, stirring, until softened and fragrant, about 3 minutes.
Simmer Coconut Broth
Add coconut milk to pan with aromatics, still over medium-high heat. Add Sriracha (skip or use half for less heat), drained tomatoes, Cubanelle pepper, and 1 squeeze lime juice. Season with ½ teaspoon salt and black pepper. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until broth is slightly reduced and flavors have melded, 5-6 minutes more.
Pat shrimp dry with paper towel and season all over with ¼ teaspoon salt. Once coconut broth has simmered, add shrimp to pan, still over medium-high heat, and simmer until opaque and just pink, 2-4 minutes. Taste moqueca and add salt and black pepper as desired. Remove pan from heat.
Finish Quinoa and Plate
Add cilantro to pot with cooked quinoa, along with a drizzle of olive oil, and stir to combine. Divide cilantro quinoa between roomy serving bowls. Ladle in shrimp moqueca, and garnish with basil. Cut remaining lime into wedges for squeezing over. Dig in!