Abará with Shrimp and Coconut Sauce

Ingredients

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground dried shrimp 1 teaspoon ground dried shrimp
• 1 teaspoon ground dried chili pepper 1 teaspoon ground dried chili pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas. Place them in a food processor and blend until smooth.
2. 2.
   In a large bowl, combine the black-eyed pea puree, chopped onion, minced garlic, ground dried shrimp, ground dried chili pepper, and salt. Mix well to form a dough-like consistency.
3. 3.
   In a skillet, heat olive oil over medium heat. Add the shrimp and sauté until cooked through, about 3-4 minutes. Remove from heat and set aside.
4. 4.
   Divide the black-eyed pea dough into small portions and flatten each portion in your palm. Place a spoonful of the cooked shrimp in the center and fold the dough over to enclose the filling. Shape it into a small ball.
5. 5.
   Steam the Abará balls in a steamer basket for about 30-40 minutes, or until cooked through and firm.
6. 6.
   In a saucepan, heat the coconut milk over low heat. Stir in the fresh cilantro and lime juice. Simmer for a few minutes until heated through.
7. 7.
   Serve the steamed Abará with the warm coconut sauce on the side.

Treat your ingredients with care...

• Black-eyed peas — Soaking the peas overnight helps to soften them and reduce the cooking time.
• Shrimp — Ensure the shrimp is peeled and deveined before cooking for a better texture and taste.

Tips & Tricks

• If you prefer a spicier flavor, add more ground dried chili pepper to the dough mixture.
• For a vegetarian version, replace the shrimp with sautéed vegetables like bell peppers and zucchini.
• Serve the Abará with a side of traditional Brazilian rice and beans for a complete meal.
• If you don't have a steamer basket, you can use a colander lined with cheesecloth to steam the Abará.
• Leftover Abará can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Abará warm, accompanied by the coconut sauce. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the steamed Abará on a platter, drizzle the coconut sauce over them, and sprinkle some chopped cilantro on top. Serve with a side of rice and beans for an authentic Brazilian presentation.