Moqueca de Camarão

Marinate the shrimp

Toss the shrimp with the lime juice, half the garlic and a pinch of salt, then set aside to marinate.

Build the vegetable base

In a wide, heavy pot, layer the onion, both bell peppers and the tomatoes with the remaining garlic.

Simmer the vegetables

Add a splash of water and simmer the vegetables gently, covered, until softened, about eight minutes.

Add coconut milk

Pour in the coconut milk and simmer gently for five minutes to let the flavors come together.

Add the shrimp

Slide the marinated shrimp into the pot and simmer just until they turn pink and curl, about five minutes.

Finish with dendê oil

Stir in the dendê oil and most of the chopped cilantro, and season with salt to taste.

Serve over rice

Ladle the moqueca over bowls of white rice and scatter the remaining cilantro on top.