Vatapá with Shrimp and Coconut Milk

Ingredients

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) ground peanuts 1 cup (120g) ground peanuts
• 2 slices of bread, crust removed 2 slices of bread, crust removed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons dendê oil (palm oil) 2 tablespoons dendê oil (palm oil)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon dried shrimp powder 1 tablespoon dried shrimp powder
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon annatto powder 1 teaspoon annatto powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 cups (480ml) fish or vegetable broth 2 cups (480ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 15g (Sugars: 4g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, combine the coconut milk, ground peanuts, bread slices, onion, garlic, tomato paste, dried shrimp powder, coriander, cumin, turmeric powder, annatto powder, and chili powder. Blend until smooth.
2. 2.
   Heat the dendê oil and olive oil in a large pan over medium heat. Add the shrimp and cook until pink and cooked through. Remove the shrimp from the pan and set aside.
3. 3.
   In the same pan, add the blended mixture and cook for about 5 minutes, stirring constantly.
4. 4.
   Gradually add the fish or vegetable broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce thickens.
5. 5.
   Return the cooked shrimp to the pan and stir to combine. Cook for an additional 2-3 minutes to heat the shrimp through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Vatapá hot, garnished with fresh cilantro and accompanied by lime wedges. Enjoy with white rice or traditional Brazilian side dishes.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. You can also use frozen shrimp, just make sure to thaw them before cooking.
• Dendê oil — Dendê oil is a key ingredient in Brazilian cuisine. If you can't find it, you can substitute with red palm oil or vegetable oil, although the flavor won't be exactly the same.
• Ground peanuts — You can use store-bought ground peanuts or grind them yourself in a food processor. Make sure they are finely ground for a smooth texture in the dish.

Tips & Tricks

• For a spicier version, add more chili powder or a chopped chili pepper to the dish.
• If you prefer a thicker consistency, you can add more ground peanuts or bread to the blended mixture.
• Serve the Vatapá with a side of farofa (toasted cassava flour) for an authentic Brazilian experience.
• Adjust the seasoning according to your taste preferences. You can add more salt, pepper, or spices to enhance the flavors.
• Leftover Vatapá can be refrigerated and reheated the next day. The flavors tend to develop and intensify over time.

Serving advice

Serve the Vatapá in individual bowls, garnished with fresh cilantro and accompanied by lime wedges. It pairs perfectly with fluffy white rice or traditional Brazilian side dishes like acarajé or farofa.

Presentation advice

To enhance the presentation, you can sprinkle some additional ground peanuts and a drizzle of dendê oil on top of the Vatapá. Serve it in colorful ceramic bowls or on decorative plates to showcase the vibrant colors of the dish.