Ingredients with Measurements:
- 1 cup of dried shrimp
- 1 cup 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)
- 1 tablespoon of olive oil
- 1 tablespoon of ginger, grated
- 1 tablespoon of cilantro, chopped
- 1 tablespoon of lime juice
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Large pot
Step-by-step instructions:
1. Soak the dried shrimp in water for 30 minutes.
2. In a food processor or blender, grind the unsalted peanuts and cashews until they become a fine powder.
3. In a large pot, heat the dendê oil and olive oil over medium heat.
4. Add the chopped onion, minced garlic, and grated ginger to the pot and sauté until the onion is translucent.
5. Drain the soaked dried shrimp and add them to the pot. Cook for 5 minutes.
6. Add the ground peanut and cashew mixture to the pot and stir well.
7. Add the coconut milk, bread crumbs, and lime juice to the pot and stir well.
8. Season with salt and pepper to taste.
9. Cook for 20 minutes, stirring occasionally, until the mixture thickens.
10. Remove from heat and stir in the chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 28g
Protein: 18g
Carbohydrates: 22g
Fiber: 4g
Sugar: 4g
Sodium: 400mg
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of cashews.
- Fresh shrimp can be used instead of dried shrimp.
- Vegetable oil can be used instead of dendê oil.
Variations:
- Add diced chicken or tofu for a protein boost.
- Use different types of nuts for different flavors.
- Add diced vegetables such as bell peppers or carrots for added texture.
Tips and tricks:
- Soak the dried shrimp in water to soften them before cooking.
- Use a food processor or blender to grind the nuts into a fine powder.
- Stir the mixture frequently while cooking to prevent burning.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring frequently, until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with rice or bread to soak up the sauce.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
Troubleshooting advice:
- If the mixture is too thick, add more coconut milk 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 and other ingredients thoroughly to prevent foodborne illness.
Food history:
- Vatapá is a traditional Brazilian dish that originated in the state of Bahia. It is typically made with shrimp, nuts, and coconut milk.
Flavor profiles:
- The dish has a creamy, nutty flavor with a hint of spice from the ginger and cilantro.
Serving suggestions:
- Serve as a main dish with rice or as a side dish with other Brazilian dishes.
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Region: Brazilian