Moqueca is the perfect buffet dish, it’s loaded with flavor, is best made ahead and did I mention, it’s spectacularly delicious…it’s that delicious part you need to focus on.  This is a great dish to ring in the new year…Happy New Year, one and all!  The flavors are intense, but with subtle nuances.  It is complex, but is made with relatively simple ingredients…it’s a delicious mixture and you want to make this part of your repertoire.

These shrimp are wild-caught from Key West.  They are seasonal and they come head-on, so you’ll need to remove the head by twisting the head off right where it meets the body, remove the shell and the tail.  Then, cut a “slit” down the back, about 1/4-inch deep.  If there’s a dark “vein” running down the back, use the tip of your knife or a fork tine.  Just remove it and discard it…that’s it.  You have just cleaned a shrimp.

STOP!!!!  We don’t throw out those shells and heads, do we?  No, no, no, we don’t.  We’re going to make our broth from them.  Toss them in a heavy pan, cover with water, add a couple of bay leaves and half an onion, cut into wedges.  Bring to a boil, lower the heat and simmer for 15 minutes.  You’re not cooking these, but just extracting as much flavor as possible.  Remove from the heat source and let cool slightly.  Strain the broth.  Now you can chill or freeze the broth.  Or just add it to the moqueca mixture, as listed in the recipe.  I like to add it, then lower the heat, simmer and reduce the liquid by about 1/3.  This concentrates and intensifies the shrimp flavor.

The Bahians make this screaming spicy, hot and are very heavy-handed with the dendê oil, which is a palm oil.  You can find in a well-stocked Latino supermarket.  Dendê oil has a very specific flavor, and I do think moqueca is better, more complex with it.  I can’t really describe the flavor…it is, what it is.  Some people find it too intense; I find less is more, with dendê.  If you can’t find it, or you’re not fond of it, just omit it.  This is still wonderful without it, but don’t omit the red pepper flakes entirely.  Join hands with The Goddess and let’s walk on the wild side of the culinary scene!

Season the shrimp with the spices and lime; set aside.

Heat a heavy-bottomed pan, over medium-high heat.  Toss in the oil, onions, shallots and bell peppers; sauté until they become limp and soften.  Add the bay leaves and garlic; continue to sauté for 3-4 minutes.  Add the shrimp stock, raise the heat and simmer for about 10 minutes, stirring occasionally.  Reduce the mixture by about 1/3.  Lower the heat to medium; using your hands, squeeze the tomatoes to break them up right into the pot.  Add the cumin, paprika, salt, ground cloves, coconut milk, and tomato paste; continue to simmer for about 15 minutes.  Stir in the red pepper flakes, and dendê oil, if using.  Simmer for 2 minutes, then add the shrimp, all at once, pushing them down into the liquid.  Simmer for 3-5 minutes (depending on the size of the shrimp) until they curl slightly and becomes opaque, about 3-4 minutes.  Add the hearts of palm; cook for 1 minute.  Remove the pan from the heat source, carefully stir in the cilantro.  Cover and let stand for 3-4 minutes.  Taste and add salt and/or lime juice, as desired.  Your Moqueca is now ready to serve.  I serve it over rice, but I think this could be delicious over grits, as well…fusion, baby!

You may make a fish moqueca, a scallop moqueca or a “seafood” moqueca, if you wish.  I wouldn’t do lobster, because I think it would be over-powered.  I have made this with chicken, too…options, folks…options.