For day 3 we made moqueca, a seafood stew that is traditionally cooked in a terracotta casserole dish. With its Brazilian origin you understandably find lime, garlic, and cilantro to season the dish up. You serve this stew with a side of white rice and garish with a lime wedge and fresh herbs. Typically a fish component accompanies the shrimp, but the fish I bought went bad (although the date was good).. not cool Hannaford! If moqueca entices you, you can find the recipe here.
It was important to allow the shrimp to sit in the lime/ginger marinade for at least 30 minutes prior to cooking. This was another great weeknight meal that took little time and mostly was a “sit and wait” method. I was able to utilize the shrimp shells to make fish stock while they were marinating.. I highly recommend this to save money. Just throw it in the freezer and you’re good for another seafood chowder or stew!
Oh man this was great. This super creamy and warming broth paired well with the shrimp and veggies. Also a new enjoyable combination of basil and cilantro was discovered. There was nothing bland about this stew (which seems to be an issue 50% of the time) and we felt it was a new refreshing way to enjoy shrimp (no fish was needed). We thought it was deserving of a 9/10.