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#DisneyFamilia: New Delicioso Dish at Brazil!

Sarah Domenech

by , Public Relations Manager

The Epcot International Food & Wine Festival started a few days ago and I’m already in love with a new dish at the Brazil marketplace.

Located between the France and Morocco pavilions, Brazil has always been a favorito of mine and of many guests. But this year, they’ve added Moqueca, a seafood stew that is to die for!

Moqueca, a seafood stew

It features scallops, shrimp and white fish with coconut-lime sauce on top of steamed rice. It’s so flavorful, with the right spice level to satisfy all!

And good news! I talked with the Festival team and they graciously shared the Moqueca recipe with all #DisneyFamilia readers!

Moqueca (Shrimp Stew with Coconut Milk)
Serves 4 to 6

36 large shrimp, peeled and de-veined
6 tablespoons chopped cilantro leaves, divided
2 tablespoons fresh lime juice
6 cloves garlic, finely chopped
1 teaspoon coarse salt
2 medium yellow onions, chopped, divided
1 (13.5-ounce) can coconut milk
1⁄4 cup extra virgin olive oil
4 plum tomatoes, chopped
2 tablespoons butter or palm oil
3-4 cups cooked long-grain white rice


  1. Place shrimp in wide shallow dish. Stir together 2 tablespoons cilantro, lime juice, garlic and salt in a small bowl and pour over shrimp. Turn shrimp to coat and marinate at room temperature for 20 minutes.
  2. Purée half of the chopped onions and the coconut milk in a blender; set aside.
  3. Heat oil in a large deep skillet over medium heat. Add remaining chopped onions and cook until translucent, 5 to 6 minutes.
  4. Add tomatoes and 2 tablespoons cilantro, stirring occasionally until tomatoes are soft, about 5 minutes. Stir in coconut milk purée and bring to a boil; reduce heat to medium-low and simmer for 8 to 10 minutes or until sauce is slightly thickened. Stir in butter or palm oil.
  5. Add shrimp, pouring any remaining marinade in the skillet. Stir in remaining cilantro. Bring to a boil, then reduce heat to medium, cover and cook for 5 minutes or just until shrimp turn pink.
  6. To serve, spoon over hot rice.

The Festival’s 23rd year runs from August 30 to November 12, 2018. For more information on the Festival, check out TasteEpcot.com or call 407-939-3378.