Entree: Brazil – Central Culinary Region – Vatapá (Creamy Brazilian coconut-and-palm-oil seafood and bread stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 1 lb (450 g) raw shrimp, peeled and deveined (reserve shells for stock if desired)
- 6 oz (170 g) stale white bread, crusts removed and torn
- 2 cups (480 ml) canned coconut milk
- 1/2 cup (75 g) roasted unsalted peanuts or cashews
- 4 tbsp (60 ml) dendê (red palm) oil
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 medium onion, finely chopped (about 150 g)
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh grated ginger
- 1 medium tomato, seeded and chopped (about 120 g)
- 1 cup (240 ml) shrimp or fish stock (or low-sodium broth)
- 1 tbsp (15 ml) lime juice
- 1/2 cup (15 g) chopped fresh cilantro
- Salt and freshly ground black pepper

Instructions

1. If using shrimp shells, simmer shells in 2 cups (480 ml) water for 10–15 minutes to make stock; strain and reserve the liquid. If not, use store broth.
2. Soak the torn bread in 1 cup (240 ml) of the coconut milk until softened, about 10 minutes.
3. In a blender, combine the soaked bread with the remaining 1 cup (240 ml) coconut milk and the roasted peanuts or cashews; purée to a smooth, thick paste. Set aside.
4. Heat the neutral oil in a heavy skillet or Dutch oven over medium heat. Add the onion and sauté until translucent, 5–7 minutes. Add the garlic, ginger, and tomato and cook 2–3 minutes until fragrant.
5. Stir in the dendê oil, then add the bread-and-nut purée and 1 cup (240 ml) shrimp or fish stock. Bring to a gentle simmer, stirring frequently to prevent sticking. The mixture should become glossy and smooth.
6. Add the shrimp and simmer gently until cooked through, 3–5 minutes, taking care not to overcook. If the stew is too thick, add a splash of reserved stock or water to reach a creamy consistency.
7. Remove from heat and stir in the lime juice and chopped cilantro. Season to taste with salt and freshly ground black pepper.
8. Serve hot over white rice with an optional side of farofa or steamed vegetables.