Entree: Brazil – Para – Vatapá Paraense (Creamy coconut-and-palm-oil shrimp and bread stew from Pará)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 2 min

Total 37 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled and deveined
- 2 tbsp (30 ml) dendê (palm) oil
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 1 medium yellow onion, chopped (6 oz / 170 g)
- 3 cloves garlic, minced (0.2 oz / 6 g)
- 4 slices stale white bread, crusts removed and torn (4 oz / 115 g)
- 1 1/2 cups (360 ml) full-fat coconut milk
- 1 cup (240 ml) fish stock or water
- 1/4 cup (30 g) roasted cashews, ground to a paste
- 2 tbsp (16 g) manioc (cassava) flour or farinha d'água
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 tsp (5 g) finely grated fresh ginger
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) sea salt, adjust to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (10 g) chopped green onions
- Cooked white rice for serving: 3 cups (600 g) cooked rice

Instructions

1. Step 1: Heat the neutral oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add garlic and ginger and cook 1 minute more until fragrant.
2. Step 2: Stir in the dendê oil and let it warm for 30 seconds, then add the peeled shrimp and sauté just until they begin to turn pink, about 2–3 minutes. Remove shrimp and set aside, leaving the flavorful oil in the pan.
3. Step 3: In a blender, combine the torn bread, ground cashews, coconut milk, and fish stock. Blend until very smooth to make a thick, creamy base.
4. Step 4: Return the blended mixture to the skillet with the onion and dendê oil. Cook over low heat, stirring frequently, until the sauce begins to thicken, about 6–8 minutes.
5. Step 5: Whisk in the manioc flour to stabilize the sauce and prevent separation, simmering 2–3 minutes more. Season with salt and black pepper and add the lime juice.
6. Step 6: Add the cooked shrimp back into the sauce and simmer gently just to heat through and finish cooking the shrimp, about 2 minutes. Taste and adjust seasoning.
7. Step 7: Remove from heat and stir in chopped cilantro and green onions. Let rest 2 minutes so flavors meld.
8. Step 8: Serve Vatapá Paraense hot over bowls of cooked white rice. Garnish with additional cilantro and lime wedges if desired.