Thursday, September 21, 2023

Moqueca de Camarao and a Sparkling Wine from Brazil #WorldWineTravel

This creamy, delicious Brazilian Shrimp Stew in Coconut Sauce, is made in only one pan and ready in less than an hour.

Moqueca de Camarao

The World Wine Travel Group is heading to Brazil this month........

Susannah of Avvinare is hosting this month and invited us to join her in celebrating Brazil's Independence Day which occurs on September 7th each year.  You can learn more in her Invitation Post. 

Alma Sparkling Wine

I was able to source a bottle of off-dry sparkling wine from Alma at my local Total Wine for less than $10.  Finding wine from Brazil is not an easy feat, so Susannah opened the event to any wine or spirits from Brazil.  

Since I did find this wine, which I will describe as sweet-tart, I wanted to prepare a Brazilian dish that would benefit from a pairing.  

Moqueca de Camarao with wine

It was a scrumptious pairing.  The sweetness of the wine played off the creamy richness of the stew.  I wasn't sure that I was going to be able to join in this month and was happy that I found a wine.  Finding information about this wine, however, is not an easy task.  The Total Wine website did not offer any information on the winery and I was unable to source any information searching the web.  

Susannah is hosting a chat on X today for those who would like to learn more about Brazilian Wines and Spirits.  You are welcome to join us at 11 AM ET.  You will find us by following #WorldWineTravel.  Here are some of the topics we will be discussing......

Entrees, Seafood, Shrimp, Stew, One pot meal, coconut, creamy
Entree, Seafood
Yield: 4 servings
Author: Wendy Klik
Moqueca de Camarao

Moqueca de Camarao

This creamy, delicious Brazilian Shrimp Stew in Coconut Sauce, is made in only one pan and ready in less than an hour.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min


  • 24 extra large raw shrimp, peeled and deveined, shells and tails removed
  • 5 T. canola oil, divided
  • 4 cloves garlic, minced
  • salt and pepper, to taste
  • 1/2 Vidalia onion, coarsely chopped
  • 1 orange bell pepper, seeded and sliced
  • 2 small tomatoes, diced
  • 3-4 basil leaves, chopped
  • handful of cilantro, chopped
  • 1 c. canned coconut milk
  • 1/3 c. canned chicken broth
  • juice of one lime
  • 1 t. ginger paste
  • 1 t. sweet paprika
  • 3 oz. cream cheese, cut into dice


  1. Toss the shrimp in a bowl with 1 Tablespoon of oil, 1 clove of garlic (minced), salt and pepper. Set aside.
  2. Heat 2 Tablespoons of oil in a large skillet over medium-high heat. Add the onion and pepper, season with salt and pepper, and cook for a few minutes until starting to soften.
  3. Add the remaining minced garlic to the pan and continue to cook for about a minute. Add the tomatoes, basil and cilantro. Cook and stir for a few minutes until vegetables are tender. Remove to a food processor.
  4. Add the coconut milk, chicken broth, lime juice, ginger and paprika to the food processor and pulse until vegetables are pureed and the sauce is creamy. Set aside
  5. Return the pan to the stove and heat the remaining oil. Add the shrimp to the pan and cook for a couple of minutes on each side, until pink. Remove to a bowl and set aside.
  6. Add the sauce into the same pan and bring to a boil, stirring and scraping up any browned bits stuck to the bottom of the pan. Reduce heat to simmer and cook for about 5 minutes and then whisk in the cream cheese until melted.
  7. Return the shrimp to the sauce and warm through. Serve over steamed white rice.


Adapted from a recipe found at Easy and Delish

Nutrition Facts



Fat (grams)

41.38 g

Sat. Fat (grams)

18.74 g

Carbs (grams)

13.83 g

Fiber (grams)

3.15 g

Net carbs

10.66 g

Sugar (grams)

7.56 g

Protein (grams)

16.51 g

Sodium (milligrams)

554.81 mg

Cholesterol (grams)

105.62 mg


  1. Moqueca is one of our favorites! That a fun pairing. I think I need to make moqueca again soon. Thanks!

    1. This was our first time having moqueca but we really enjoyed it.


I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.