Ingredients:
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🦐 1 lb (450g) fresh shrimp, peeled & deveined
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🧄 3 cloves garlic, minced
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🧅 1 large onion, diced
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🌶️ 1–2 tsp Mad Dog 357 Gold Edition (adjust for heat tolerance)
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🍅 2 large tomatoes, chopped
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🫑 1 red bell pepper, sliced
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🫑 1 yellow bell pepper, sliced
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🥥 1 can (400ml) coconut milk
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🌿 ½ bunch fresh cilantro, chopped
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🧂 Salt & pepper to taste
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🫒 2 tbsp olive oil
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🍋 Juice of 1 lime
For serving:
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🍚 White rice
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🌽 Corn mush (angu)
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🌾 Toasted manioc flour (farofa)
Instructions:
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Prep the base 🥘 — In a large pot, heat olive oil over medium heat. Sauté garlic & onion until soft.
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Add the color 🌈 — Stir in tomatoes & bell peppers; cook until softened.
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Turn up the heat 🔥 — Add Mad Dog 357 Gold Edition and mix well.
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Creamy goodness 🥥 — Pour in coconut milk, season with salt & pepper, and simmer 5 minutes.
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Shrimp time 🍤 — Add shrimp and cook until pink (about 3–4 minutes).
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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!