Brazilian Shrimp Stew

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/4 lbs large shrimp, in shell peeled and deveined (21 to 25 per lb)
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons salt
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1 (15 1/2 ounce) can diced tomatoes with juice
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon cayenne
• 5 tablespoons coarsely chopped fresh cilantro
• 1 cup well-stirred canned unsweetened coconut milk
• 1 tablespoon palm oil (dende oil)

Recipe

• 1 toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
• 2 purée tomatoes with juice in a blender until smooth.
• 3 cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
• 4 stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
• 5 * available at brazilian and west african markets and kalustyan's (800-352-3451).
• 6 makes 6 servings.
• 7 gourmet.
• 8 december 2002.