MOUTHGASM #8 : Making Moqueca courtesy of @travelling-two

Remember us? @buttpacker?

Apologies for being slightly MIA over the past few days, the crunch is ON with regards to me (right butt cheek aka Norma) trying to sort out my life and depart on my travels across the world. Oh and I've been busy editing our first ever episode in our brand new series on oysters - Mothershucker. But do not despair, we wanted to do another mini guest Mouthgasm post again, just to show everyone all the Mouthgasms we have been having thanks to the wonderful people of steemit! Have you heard of the jizz tsunamis we've been having over here in London? Yeah that's all because of you steemians!

After overindulging in home-made artisanal bread courtesy of @breadcentric (see Mouthgasm #7), I had made it my personal mission to try making some Moqueca de Camarao before I departed on my travels, after having seen @travelling-two's delicious post complete with a recipe to how to make it! After all, what better way is there to prepare for a trip to Brazil other than cooking some Brazilian food while listening to Brazilian music (who needs to pack/plan/get vaccines/buy insurance). Oh and best Brazilian song, hands down - Prostituto by Deize Tigrona CHUPA MINHA BUSETA!

I pretty much started by marinating the shrimp in lime juice for an hour (went a little over an hour as I got distracted and kinda forgot about them until I started starving!). I must say I slightly modified their recipe as I forgot to buy spring onions... and onions... BUT I had leeks which are kind of what you'd get if a spring onion and an onion had a baby... right?

After frying up the peppers, leek and garlic, in went the tomatoes, coconut milk and the (smoked) paprika! One of the things that enticed me about this dish was the coconut milk, as any dish with coconut milk is always bound to make me soo hawwrnyyyy, however I never tried any South American dishes containing coconut milk before and so I knew I had to try making it. Usually when I cook with coconut milk (eg. make Thai curries), I tend to use coconut oil to fry up the ingredients, as to infuse all the ingredients with extra coconut goodness.

After letting it simmer for 10-15 minutes to let it reduce nice and beautifully, I threw in the shrimp. I rarely cook shrimp at home, since the shrimp in British supermarkets often isn't that great, unless you go and get nice expensive ones from a fishmonger. Unfortunately, this means I slightly overcooked the camarao (shrimp) and they got pretty tiny and weren't as bouncy as I would've liked them to be.

Nonetheless, the dish was a hit and both butt cheeks fell in love with how good it was. It was so good we even had to ask @flaneuse to let us use some of her rice so we could properly eat up every single drop of the sauce, in return for some moqueca, and I'm telling ya, her panties went flying across the room after she had a bite ;)

Oh and so the real deal is supposed to have a lot of coriander on it actually, however, since I'm actually not the biggest fan of coriander, and tend to prefer dishes without it, I left it out! (Big mistake says Aleks the left butt cheek, but hey if I'm making dinner I make the rules!)

Overall rating : 10/10 - Panties be drippin, panties be flyinnn! This will definitely become a staple dish moving forward, as it's relatively simple to make, yet bursting in flavours! Sam, I can definitely understand now why this is one of your favourite dishes that Becca makes (you should make it more often for him Becca :P ). Thanks for the recipe guys, and I highly recommend that everyone who loves shrimp, coconut milk and spice to check out their recipe and try it out! (Don't forget to listen to some Samba or Bossa Nova while cooking ;) )

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