Brazilian Shrimp Stew Recipe

Ingredients:
  • 1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 2 garlic cloves, minced
  • 1/4 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
  • 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 dendê (palm) oil

Accompaniment: cooked white rice

Directions:
  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. 
  4. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. 
  5. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. 
  6. 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.
  7. Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

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