clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Brazilian Shrimp and Seafood Stew - Moqueca de Camarão e Peixe

The Hirshon Brazilian Shrimp and Seafood Stew – Moqueca de Camarão e Peixe

  • Author: The Generalissimo


Units Scale
  • Shrimp stock:
  • 1 lb. unpeeled head-on, tail-on raw large shrimp
  • 4 cups bottled still water
  • 1 small yellow onion, cut into halves, peel still on
  • 1 large, peeled roughly-chopped carrot (from 1 large carrot)
  • 1/2 cup (4 oz.) dry white wine
  • 1/4 cup roughly-chopped celery
  • 3 cilantro sprigs
  • 1 sprig fresh dill (Optional TFD addition)
  • 2 thyme sprigs
  • 3 medium garlic cloves, smashed
  • 1 tsp. kosher salt
  • ***
  • The stew:
  • 1/3 lbs. head-on shrimp, preferably large ones
  • 1/3 lb. mild, skinless white fish fillets – TFD enjoys sea bass
  • 3 small plum tomatoes, bottom of each scored with a 1/2-inch “X”
  • 1/4 cup olive oil, divided
  • 1 1/2 cups thinly-sliced yellow onion
  • 1 cup sliced red bell pepper
  • ***
  • About 1 Tbsp. (or more to taste) of the Hirshon Tempero Baiano seasoning blend, made from equal parts of:
  • dried Oregano
  • smoked Paprika (TFD change, original was sweet)
  • Cumin seed
  • white pepper (you can use black, if you must)
  • Coriander seed
  • dried Thyme
  • dried Basil
  • dried bay leaf powder
  • Onion powder
  • Garlic powder
  • Cayenne pepper
  • freshly-grated Nutmeg
  • kosher salt
  • cayenne powder
  • curry powder
  • dried rosemary powder
  • ***
  • 1 cup (8 ounces) dry white wine
  • 4 cloves peeled garlic (TFD optional addition)
  • 1/2 cup well-shaken and stirred unsweetened canned coconut milk, divided
  • 2 tsp. kosher salt, divided
  • 1/2 tsp. black pepper
  • 2 Tbsp. dendê (red palm) oil, or more to taste
  • 1/4 cup chopped fresh cilantro
  • 3 cups cooked long-grain white rice, warmed
  • Lime wedges, for serving
  • Fresh cilantro leaves, for garnish


  1. For the Tempero Baiano seasoning:
  2. Toast whole spices in a dry frying pan over medium heat until fragrant. Grind them to a powder in a spice grinder and combine with remaining herbs and spices. Excess should be stored in a tightly-closed container for up to 2 months.
  3. Make the shrimp stock:
  4. Remove heads and shells from shrimp; set aside. Devein shrimp; place shrimp in a bowl, and chill, covered, until ready to use. Combine shrimp heads and shells, with all remaining stock ingredients in a large saucepan.
  5. Bring to a simmer over medium; cook, stirring occasionally, until mixture reduces to about 3 cups, about 30 minutes.
  6. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside until ready to use. (Stock can be stored in an airtight container up to 5 days in the refrigerator or up to 1 month in the freezer.)
  7. Make the stew:
  8. Bring a large saucepan filled with water to a boil over high. Add tomatoes; cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl filled with ice water; let stand until cool, about 5 minutes. Remove from ice water; peel and discard tomato skins. Remove and discard seeds. Chop tomatoes into 3/4-inch pieces.
  9. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add tomato pieces, onion, 2 cloves of garlic (peel removed and smashed), the bell pepper, and Tempero Baiano spice mix to taste.
  10. Cook, stirring often, until onion, garlic and bell pepper are softened, about 8-10 minutes – reduce heat if it starts to look like it is going to brown. Add wine; cook, stirring occasionally, until mostly evaporated, 6-8 minutes.
  11. Stir in shrimp stock; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until mixture reduces by half, about 40 minutes. Reduce heat to low; stir in ¼ cup coconut milk and 1 tsp. salt. In the last ten minutes of cooking time, add the head-on, unpeeled shrimp.
  12. Remove peeled shrimp from refrigerator; sprinkle with freshly-ground black pepper and remaining 1 tsp. kosher salt.
  13. Heat remaining 2 Tbsp. olive oil in a medium skillet over high. Add previously-peeled shrimp and chopped fish; cook, stirring occasionally, until opaque and cooked through, 2 to 3 minutes. Transfer to a plate.
  14. Stir in dendê oil and remaining 1/4 cup coconut milk into stew. Reduce heat to low, and cook 1 minute. Remove from heat; stir in chopped cilantro and the remaining 2 garlic cloves (through the garlic press).
  15. Serve over rice with lime wedges; garnish with extra cilantro leaves.