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.
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).
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/brazilian-shrimp-stew/