Moqueca de Camarao e peixe paired with the Leblon Cachaca Cosmo (see posting for Coso recipe — Leblon)
Shrimp, peppers, a bit of coconut milk served with some steamed rice. On your terrace, poolside or at the dinner table. This dish is such an easy crowd pleaser that will thrill your guests. Although the flavors are complex, it remains a light yet flavorful dish perfect with some cocktails. See our posting for Leblon’s Cachaca Cosmo.For Shrimp:
2 lbs. raw, large shrimp (with shells)
2 cups canned whole tomatoes, chopped
2½ cups water
2 TB lime juice
¼ tsp. salt plus more to taste
2 onions, thinly sliced
2 garlic cloves, crushed
1 red bell pepper, diced
1 1/2 cups unsweetened coconut milk
3 TB olive oil
½ cup sliced green onions
½ cup chopped fresh cilantro
hot chilies or hot pepper sauce to taste, optional
2 cups long-grain rice
2 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
¼ teaspoon salt
To prepare the shrimp:
1. Peel and de-vein shrimp; reserve shells. In a small saucepan, cover and simmer shells in 2½ cups of water for 15 minutes. Pour broth through a strainer & discard the shells.
2. While shells are simmering, in a bowl combine shrimp, lime juice & salt. Cover & chill.
3. Cook garlic, onion, & red pepper over medium high heat until soft. Add flour & cook, stirring for 1 minute. Stir in tomatoes, coconut milk & shrimp broth. Allow to simmer, stirring occasionally for 20 minutes. Add shrimp & simmer until shrimp are just cooked through (about 3 minutes). Salt to taste.
4. Serve over coconut rice & garnish with chopped scallions & cilantro. Serve diced hot chilies or hot pepper sauce on the side if you like it spicy!
To prepare the rice:
Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well. Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, about 3 minutes.
Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.
2 to 3 ripe black plantains
5 tablespoons unsalted butter, divided
To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
Sprinkle with sea salt and serve immediately.