
Ingredients:
-
🦐 1 lb (450g) fresh shrimp, peeled & deveined
-
🧄 3 cloves garlic, minced
-
🧅 1 large onion, diced
-
🌶️ 1–2 tsp Mad Dog 357 Gold Edition (adjust for heat tolerance)
-
🍅 2 large tomatoes, chopped
-
🫑 1 red bell pepper, sliced
-
🫑 1 yellow bell pepper, sliced
-
🥥 1 can (400ml) coconut milk
-
🌿 ½ bunch fresh cilantro, chopped
-
🧂 Salt & pepper to taste
-
🫒 2 tbsp olive oil
-
🍋 Juice of 1 lime
For serving:
-
🍚 White rice
-
🌽 Corn mush (angu)
-
🌾 Toasted manioc flour (farofa)
Instructions:
-
Prep the base 🥘 — In a large pot, heat olive oil over medium heat. Sauté garlic & onion until soft.
-
Add the color 🌈 — Stir in tomatoes & bell peppers; cook until softened.
-
Turn up the heat 🔥 — Add Mad Dog 357 Gold Edition and mix well.
-
Creamy goodness 🥥 — Pour in coconut milk, season with salt & pepper, and simmer 5 minutes.
-
Shrimp time 🍤 — Add shrimp and cook until pink (about 3–4 minutes).
-
Fresh finish 🌿🍋 — Stir in cilantro and lime juice right before serving.
Serving suggestion:
Place a scoop of white rice 🍚 in a deep plate, ladle over the spicy moqueca 🍲, add a side of corn mush 🌽 and sprinkle toasted manioc flour 🌾 for authentic Brazilian flair.
⚠️ Heat tip: Mad Dog 357 Gold Edition is very potent — start small, taste, then adjust!