Bahian Shrimp Vatapá

Ingredients

• 4 units French rolls or white bread, torn into pieces
• 400 ml Coconut milk
• 0.5 cup Dried shrimp, soaked and rinsed
• 0.5 cup Roasted peanuts, unsalted
• 0.5 cup Roasted cashews, unsalted
• 0.25 cup Dendê (red palm) oil
• 500 grams Fresh shrimp, peeled and deveined
• 1 large Onion, finely chopped
• 1 tablespoon Fresh ginger, grated
• 3 units Garlic cloves, minced
• 1 cup Fish or shrimp stock
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Soak the bread pieces in the coconut milk and half of the fish stock for about 15 minutes until soft.

2. 2

   In a blender, combine the soaked bread mixture, dried shrimp, peanuts, and cashews. Pulse until a smooth, thick paste forms.

3. 3

   Heat half of the dendê oil in a large pot over medium heat and sauté the onion, garlic, and ginger until fragrant and translucent.

4. 4

   Pour the blended nut and bread paste into the pot, stirring constantly to prevent sticking to the bottom.

5. 5

   Gradually add the remaining fish stock if the mixture is too thick; it should have the consistency of a heavy cream or porridge.

6. 6

   Stir in the remaining dendê oil and bring to a low simmer, cooking for about 10-15 minutes to develop the flavors.

7. 7

   Add the fresh shrimp to the pot and cook for 3-5 minutes until they turn pink and are just cooked through.

8. 8

   Season with salt to taste and garnish with fresh cilantro before serving hot, traditionally with acarajé or white rice.