Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 1 cup of unsalted peanuts
- 1 cup of unsweetened coconut flakes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. of dendê oil (palm oil)
- 1 tbsp. of olive oil
- 2 tbsp. of tomato paste
- 2 cups of fish or shrimp stock
- 1 cup of bread crumbs
- 1 tbsp. of dried parsley
- 1 tbsp. of dried cilantro
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Food processor or blender
- Large saucepan or Dutch oven
Step-by-step instructions:
1. In a food processor or blender, pulse the peanuts and coconut flakes until finely ground.
2. In a large saucepan or Dutch oven, heat the dendê oil and olive oil over medium heat.
3. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the tomato paste and cook for 2 minutes, stirring constantly.
5. Add the ground peanut and coconut mixture to the pan and stir well.
6. Gradually add the fish or shrimp stock, stirring constantly to avoid lumps.
7. Add the bread crumbs, parsley, and cilantro and stir well.
8. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
9. Add the shrimp to the pan and cook for an additional 5 minutes or until the shrimp are pink and cooked through.
10. Season with salt and pepper to taste.
11. Serve hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Protein: 30g
Carbohydrates: 15g
Fiber: 3g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or fish.
- Dendê oil can be substituted with vegetable oil.
- Fish or shrimp stock can be substituted with chicken or vegetable stock.
Variations:
- Add diced bell peppers or tomatoes for extra flavor and texture.
- Use fresh herbs instead of dried for a brighter flavor.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Make sure to pulse the peanuts and coconut flakes in a food processor or blender until finely ground to avoid lumps in the final dish.
- Stir the mixture constantly when adding the stock to avoid lumps.
- Adjust the seasoning to your taste by adding more salt, pepper, or herbs.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a saucepan over medium heat until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with lime wedges on the side.
Garnishes:
Garnish with fresh cilantro or parsley leaves.
Pairings:
Serve with white rice or crusty bread to soak up the flavorful sauce.
Suggested side dishes:
- Brazilian-style collard greens
- Fried plantains
- Black beans and rice
Troubleshooting advice:
- If the mixture is too thick, add more stock or water to thin it out.
- If the mixture is too thin, add more bread crumbs to thicken it.
Food safety advice:
- Make sure to cook the shrimp until pink and cooked through to avoid foodborne illness.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Vatapá is a traditional Brazilian dish that originated in the northeastern state of Bahia. It is a creamy and flavorful stew made with peanuts, coconut, and dendê oil, and often served with shrimp or other seafood.
Flavor profiles:
Creamy, nutty, and slightly sweet with a hint of spice.
Serving suggestions:
Serve as a main dish for a Brazilian-inspired dinner party or as a comforting weeknight meal.
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Region: Brazilian