Bahian Vatapa with Shrimp - Creamy Nut Puree with Shrimp

This Afro-Brazilian treasure is creamy and rich dish from the northeast coast. It takes the mixture of ground peanuts and cashews, called xerem, to another level with the addition of African red palm oil (dende), tropical coconut milk, and fresh shrimp. Serve with lime wedges and plain white rice to sop-up the sauce.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Brazil, South American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
4-quart saucepan

Ingredients

1 lb Medium shrimp, peeled and deveined
2 cloves Garlic, crushed
3 large Scallions, sliced
2 medium Red chile pepper, chopped
1 inch Ginger root, peeled and sliced
1 small Onion, finely chopped
½ cup Unsalted peanuts, toasted
½ cup Unsalted cashews, toasted
14 oz Can Coconut milk
24 oz Canned peeled tomato, crushed by hand
6 slices White country bread
½ cup Tiny Asian dried shrimp
3 cups Fish stock
½ cup Dende palm oil (or vegetable)
⅛ tsp Ground nutmeg
Salt and pepper, to taste

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Instructions

Make Pastes - Puree dried shrimp, nuts, scallions, chilis, garlic, and ginger in a food processor or blender. Transfer to a separate bowl. Combine bread and coconut milk in same processor. Let sit for 20 minutes and then puree.
Cook Vatapa - Heat oil in 4-qt saucepan over medium-high heat. Add onion and cook until soft, about 10 minutes. Stir in shrimp paste for another 2 minutes. Add tomatoes and cook another 5-6 minutes. Boil bread paste, and stock. Reduce heat to medium and reduce by 25%, about 30 minutes. Add shrimp and cook another 3-4 minutes until shrimp are just turning pink. Be careful not to overcook the shrimp or they will become mealy. Season to taste and serve with white rice.

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