Bahian Shrimp Vatapá
A rich, creamy Afro-Brazilian seafood stew thickened with bread and ground nuts, flavored with dendê oil and coconut milk.
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Ingredients
- 4 units French rolls or white bread, torn into pieces
- 400 ml Coconut milk
- 1/2 cup Dried shrimp, soaked and rinsed
- 1/2 cup Roasted peanuts, unsalted
- 1/2 cup Roasted cashews, unsalted
- 1/4 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
- 1/4 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Soak the bread pieces in the coconut milk and half of the fish stock for about 15 minutes until soft.
- 2
In a blender, combine the soaked bread mixture, dried shrimp, peanuts, and cashews. Pulse until a smooth, thick paste forms.
- 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
Pour the blended nut and bread paste into the pot, stirring constantly to prevent sticking to the bottom.
- 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
Stir in the remaining dendê oil and bring to a low simmer, cooking for about 10-15 minutes to develop the flavors.
- 7
Add the fresh shrimp to the pot and cook for 3-5 minutes until they turn pink and are just cooked through.
- 8
Season with salt to taste and garnish with fresh cilantro before serving hot, traditionally with acarajé or white rice.
Nutrition per Serving
485
Calories
28g
Protein
32g
Carbs
30g
Fat
4g
Fiber
5g
Sugar
620mg
Sodium
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