Moqueca de Camarão

Method

1. Heat the dendê oil in a wide, heavy-bottomed pan over medium heat for about 2 minutes until it shimmers and releases its characteristic deep amber color.
2. Add the chopped tomatoes and sliced pepper to the pan and cook for 8 minutes, stirring occasionally, until they soften and form a thick, fragrant base.
3. Pour in the coconut milk, stir to combine with the tomato and pepper mixture, and bring the sauce to a gentle simmer over medium-low heat for 10 minutes until it thickens slightly.
4. Season the shrimp and nestle them into the simmering coconut milk sauce, ensuring they are mostly submerged.
5. Cook the shrimp for 6 to 8 minutes, turning once halfway through, until they are fully pink, opaque, and have absorbed the rich flavors of the moqueca broth.
6. Remove the pan from heat and allow the moqueca to rest for 2 minutes before serving directly from the pan to preserve its vibrant color and aroma.