Ingredients with Measurements:
- 2 cups of dried shrimp
- 2 cups of unsalted peanuts
- 1 cup of cashews
- 1 cup of coconut milk
- 1 cup of bread crumbs
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of dendê oil (palm oil)
- 2 tablespoons of olive oil
- 2 tablespoons of tomato paste
- 1 tablespoon of ginger, grated
- 1 tablespoon of red pepper flakes
- Salt and pepper to taste
- 4 cups of water
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. Soak the dried shrimp in water for 30 minutes.
2. In a blender or food processor, grind the peanuts and cashews until they turn into a fine powder.
3. Drain the shrimp and add them to the blender or food processor. Blend until the mixture is smooth.
4. In a large pot, heat the dendê oil and olive oil over medium heat.
5. Add the chopped onion and minced garlic. Cook until the onion is translucent.
6. Add the tomato paste, ginger, and red pepper flakes. Cook for 2-3 minutes.
7. Add the shrimp and nut mixture to the pot. Stir well.
8. Add the coconut milk, bread crumbs, and water. Stir well.
9. Cook over medium heat for 20-25 minutes, stirring occasionally.
10. Season with salt and pepper to taste.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 15g
Carbohydrates: 20g
Fiber: 4g
Sugar: 4g
Sodium: 300mg
Substitutions for ingredients:
- Instead of dried shrimp, you can use fresh shrimp or crab meat.
- Instead of cashews, you can use almonds or macadamia nuts.
- Instead of dendê oil, you can use vegetable oil.
Variations:
- You can add diced chicken or fish to the recipe.
- You can add diced vegetables such as bell peppers, carrots, and celery.
Tips and tricks:
- Soaking the dried shrimp in water will help to soften them and make them easier to blend.
- Use a large pot to prevent the mixture from boiling over.
- Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store the vatapá in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vatapá in a pot over medium heat, stirring occasionally.
Presentation ideas:
- Serve the vatapá in a bowl or on a plate.
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Serve with a side salad or steamed vegetables.
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, add more bread crumbs.
Food safety advice:
- Make sure to cook the shrimp and nut mixture thoroughly to prevent foodborne illness.
Food history:
- Vatapá is a traditional Brazilian dish that originated in the state of Bahia.
Flavor profiles:
- Vatapá is a savory and nutty dish with a hint of spice.
Serving suggestions:
- Serve the vatapá as a main dish or as a side dish.
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Region: Brazilian