Entree: Brazil – Bahia – Vatapá (Creamy Bahian shrimp and bread stew cooked with coconut milk, palm oil, and ground nuts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 1 lb (454 g) raw shrimp, peeled and deveined
- 4 tbsp (60 ml) dendê (palm) oil
- 2 cups (480 ml) canned coconut milk
- 6 slices (6 oz / 170 g) stale white bread, crusts removed, torn into pieces
- 1/2 cup (70 g) roasted peanuts, roughly ground
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch (25 g) fresh ginger, peeled and chopped
- 1-2 tbsp (15-30 ml) lime juice
- 1 small bunch cilantro, chopped (about 1/4 cup / 15 g)
- 1 tsp (5 g) ground annatto or 1 tbsp (15 ml) annatto oil if available
- 1 cup (240 ml) fish or vegetable stock, more as needed
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4-1/2 tsp (1-2 g) hot red pepper flakes or malagueta to taste

Instructions

1. Soak the torn bread in 1/2 cup (120 ml) of the coconut milk until softened, about 10 minutes. Squeeze lightly and reserve the milk.
2. In a blender, combine the soaked bread, ground peanuts, reserved coconut milk, and 1/2 cup (120 ml) stock. Blend to a smooth, thick paste; set aside.
3. Heat the dendê oil in a wide skillet or saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic, ginger, and annatto; cook 1–2 minutes until fragrant.
4. Stir in tomato paste and cook briefly, then add the blended bread–peanut paste to the pan. Cook, stirring constantly, for 3–4 minutes to thicken and develop flavor.
5. Gradually stir in the remaining coconut milk and stock to reach a smooth, sauce-like consistency. Simmer gently for 8–10 minutes, stirring so the mixture does not stick.
6. Add the shrimp to the simmering sauce and cook until pink and cooked through, about 3–5 minutes depending on size. Season with salt, pepper, lime juice, and red pepper flakes; adjust thickness with extra stock if necessary.
7. Remove from heat and stir in chopped cilantro. Serve hot over white rice, optionally with farofa and lime wedges.