Brazilian Shrimp Stew
Dendê (palm) oil brings to the cooking of coastal Brazil what drums bring to samba: an insistent underlying sensuality. It transforms the coconut milk with its deep orange-red color and makes the flavor of the shrimp sing. But it is as perishable as it is seductive, so smell it before you use it.

Author: Epicurious/Photo credit to epicurious.com
Ingredients
- 1¼ lb large shrimp in shell (21 to 25 per lb), peeled and deveined
- ¼ teaspoon black pepper
- 1½ teaspoons salt
- 2 garlic cloves, minced
- ¼ cup fresh lemon juice
- 1 (14- to 15-oz) can diced tomatoes including juice
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1½ tablespoons olive oil
- ½ teaspoon cayenne
- 5 tablespoons coarsely chopped fresh cilantro
- 1 cup well-stirred canned unsweetened coconut milk
- 1 tablespoon dendê (palm) oil*
- Accompaniment: cooked white rice
Instructions
- Step 1
- Toss shrimp with black pepper, ½ teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Step 2
- Purée tomatoes with juice in a blender until smooth.
- Step 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.
- Step 4
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Step 5
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).