Entree: Brazil – Para – Caruru Paraense (Pará-style shrimp and okra stew cooked with toasted peanuts and palm oil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 1 lb (454 g) small shrimp, peeled and deveined
- 12 oz (340 g) fresh okra, trimmed and sliced into 1/4-inch (6 mm) rounds
- 3/4 cup (90 g) roasted unsalted peanuts
- 1/3 cup (80 ml) dendê oil (palm oil)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 garlic cloves (12 g), minced
- 1 cup (240 ml) low-sodium fish or vegetable broth
- 1 bunch jambu leaves (or substitute 1 cup / 30 g fresh cilantro), washed and roughly chopped (if unavailable, use cilantro)
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (3 g) ground annatto (or 1 tbsp / 15 g toasted annatto paste) optional for color
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 cups (400 g) cooked white rice, for serving

Instructions

1. Toast peanuts in a dry skillet over medium heat until fragrant and lightly browned, 5–7 minutes; let cool slightly then grind coarsely in a food processor or with a mortar and pestle to a sandy texture. Set aside.
2. In a large skillet or medium pot, heat dendê oil over medium heat. Add chopped onion and sauté until translucent, 5–7 minutes. Stir in minced garlic and cook 1 minute more.
3. Add sliced okra and cook, stirring occasionally, until it begins to soften, about 6–8 minutes. If using annatto, stir it in now for color.
4. Pour in broth and bring to a gentle simmer. Add ground toasted peanuts gradually while stirring to incorporate and thicken the stew to a saucy consistency. Simmer 3–5 minutes.
5. Add shrimp and cook until pink and just done, 3–4 minutes; avoid overcooking. Stir in chopped jambu (or cilantro) and remaining cilantro leaves, season with salt, pepper and lime juice; adjust seasoning.
6. Serve hot over white rice, spooning generous portions of caruru alongside rice. Offer extra lime wedges and hot sauce if desired.