Vatapá de Camarão (Brazilian Shrimp & Coconut Stew)

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 2 medium onions, roughly chopped
• 4 cloves garlic cloves
• 1 inch piece fresh ginger, peeled
• 1 medium red bell pepper, chopped
• 2 medium tomatoes, chopped
• 1 cup roasted cashews
• ½ cup shredded coconut
• 1.5 cups coconut milk
• 3 tablespoons dendê oil (palm oil)
• 1 cup fish stock or shrimp stock
• ¼ cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 to taste salt and black pepper
• 1 teaspoon malagueta pepper or hot sauce

Instructions

1. 1

   Pat shrimp dry with paper towels and set aside. Chop onions, garlic, ginger, bell pepper, and tomatoes.

2. 2

   In a food processor, blend cashews, shredded coconut, and 0.5 cup of the coconut milk until smooth and creamy.

3. 3

   Heat dendê oil in a large pot over medium-high heat. Add onions and garlic, sauté until softened, about 3 minutes.

4. 4

   Add ginger, bell pepper, and tomatoes. Cook for 5 minutes, stirring occasionally, until vegetables soften.

5. 5

   Pour in the cashew-coconut paste and stir well. Add fish stock and remaining coconut milk, mixing until smooth.

6. 6

   Bring to a simmer and cook for 10 minutes, stirring frequently, until sauce thickens slightly.

7. 7

   Add shrimp, malagueta pepper, and salt. Cook for 5-7 minutes until shrimp turn pink and are cooked through.

8. 8

   Stir in lime juice and fresh cilantro. Taste and adjust seasoning with salt and pepper.

9. 9

   Ladle vatapá into bowls and serve hot over steamed white rice with extra lime wedges and cilantro.

Tools you’ll need

• Large pot (5-quart)
• Food processor
• Wooden spoon
• Paper towels
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Ladle

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