Ingredients with Measurements:
- 2 cups of unsalted cashews
- 1 cup of coconut milk
- 1 cup of water
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of dendê oil (palm oil)
- 1 tablespoon of ginger, grated
- 1 tablespoon of red pepper flakes
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 pound of shrimp, peeled and deveined
- 1 cup of bread crumbs
- 1 cup of fish or shrimp broth
- 1 tablespoon of lime juice
Special equipment needed:
- Food processor or blender
- Large pot
Step-by-step instructions:
1. In a food processor or blender, pulse the cashews until they become a fine powder.
2. In a large pot, sauté the onion and garlic in dendê oil until they become translucent.
3. Add the ginger, red pepper flakes, salt, and black pepper to the pot and stir.
4. Add the shrimp to the pot and cook until they turn pink.
5. Add the coconut milk, water, and fish or shrimp broth to the pot and stir.
6. Add the cashew powder and bread crumbs to the pot and stir until well combined.
7. Cook the mixture over medium heat for 20-30 minutes, stirring occasionally, until it thickens.
8. Add the lime juice to the pot and stir.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 28g
- Protein: 25g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken or tofu.
- Instead of cashews, you can use peanuts or almonds.
- Instead of dendê oil, you can use vegetable oil.
Variations:
- You can add vegetables like bell peppers, carrots, or zucchini to the pot.
- You can use different types of seafood like crab or scallops.
Tips and tricks:
- Make sure to pulse the cashews until they become a fine powder to ensure a smooth texture.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store the leftover 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, until heated through.
Presentation ideas:
- Serve the vatapá in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve the vatapá with rice or bread.
Suggested side dishes:
- Steamed vegetables or a salad.
Troubleshooting advice:
- If the mixture is too thick, add more water or broth to thin it out.
- If the mixture is too thin, add more bread crumbs or cashew powder to thicken it.
Food safety advice:
- Make sure to cook the shrimp or other seafood thoroughly to prevent foodborne illness.
Food history:
- Vatapá is a traditional Brazilian dish that originated in the northeastern state of Bahia. It is a creamy stew made with seafood or chicken, coconut milk, and ground nuts.
Flavor profiles:
- Creamy, nutty, spicy
Serving suggestions:
- Serve the vatapá as a main dish for lunch or dinner.
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Region: Brazilian