Traditional Brazilian seafood stew

Moqueca Mista
Shrimp & Squid with coconut milk, toasted cashew, dendê oil & white rice
(Makes one portion)


  • 5 each shrimp (16 -20 lbs., extra large)
  • ¼ cup squid
  • 2 tbsp white onion diced
  • ¼ cup sliced okra
  • 2 tbs diced red tomato
  • ½ cup coconut milk
  • ¼ cup lobster stock
  • 1 tbsp lime juice
  • 2 tbsp dende oil
  • 1 tbsp chopped garlic
  • 2 tbsp chopped cilantro
  • 2 tbsp toasted cashews chopped
  • 1 cup cooked rice
  • 2 tbsp scallion
Toasted Cashews
  • 10 cashews
  • 1 cup powdered sugar
  • ¼ cup chopped garlic, salt
  1. In a small medium sauté pan heat oil and place shrimp, onions, tomato, okra and garlic. Cook over high heat for 1 minute.

  2. Deglaze pan with stock add coconut milk, dende oil and cilantro. Cook for 2-3 minutes.

  3. Add the squid, add lime juice and check for seasoning. Adjust with salt and pepper as needed.

  4. Pour into favorite casserole dish, garnish with roasted cashew nuts and sliced scallions.

  5. Serve over rice

The menu at SUSHISAMBA strip features inventive fare that unites precise Japanese technique, bold Brazilian flavors, and traditional Peruvian culinary traditions on one plate. Signature dishes include Sashimi Seviches and Tiraditos; Robatayaki Skewers such as Filet Mignon with Grilled Scallions, and Duck Breast with Sancho Pepper Vinaigrette; Peruvian Anticuchos-traditional street food made of skewered meats marinated in different sauces and roasted over an open fire; Samba Rolls such as the "Samba Strip" with Maine Lobster, Mango, Tomato, Chive, Crispy Rice, Soy Paper, and Peanut Curry; and large plate entrées including the Moqueca Mista with Shrimp, Squid, Sea Bass, as well as Churrasco, a Brazilian take on barbecue, with choices of different kinds of meats, including Grilled Hangar Steak, Chorizo, Ribeye, Pork Tenderloin, and Lingüiça with Malagueta Pepper Oil and Chimichurri.

The Shoppes at The Palazzo
3327 Las Vegas Boulevard South
Suite 2892
Las Vegas, NV 89109
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