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The Christian religious celebration called Holy Week dubs as Spring break back home. One Holy week many years ago, our entire family traveled to Bahia, Brazil. From that wonderful family trip, we brought back with us a new tradition that keeps strong. It is the Moqueca de Camarao or Shrimp Stew. Taking advantage of the fact that during lent we give up meat (beef/ steak) on Fridays, we frequently turn to the Moqueca de Camarao. Luckily for us, the Moqueca de Camarao makes plenty of appearances at relatives homes’, and as you can imagine, we all descended to the home serving this Brazilian Shrimp stew.
I want to be the first one to prepare it this year, so at a Walmart run I got all my ingredients and set out to call grandma for a step by step tutorial on how to make the Moqueca de Camarao. After our conversation, I figured a few ways to trim down the time of this recipe while maintaining the flavor integrity of the dish. My favorite way of enriching the recipe is replacing the work of peeling, dicing and crushing tomatoes with delicious Clamato®. Here is my revamped Moqueca de Camarao recipe:
The Moqueca de Camarao allows us to relive fun memories, make new memories and keeps us in check with our lent requirements. Lately, some of my cousins have begun offering variations of this Shrimp Stew by adding all sorts of seafood, or sprinkling a dash of coriander as they prepare the recipe.
While I am just working on making the process of making the recipe more efficient, I am keeping the original flavor my family discovered together delicious and intact 🙂 As a matter of fact, my mom was impressed at my shortcuts and end result. With that, I am ready to cook up another batch!
I love having my Moqueca de Camarao – Shrimp Stew with avocado and a slice of bread to clean out the plates. How will you serve it?