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Brazilian Vatapá Creamy Shrimp, Coconut and Peanut Stew
Afro-Brazilian culinary treasure from Salvador da Bahia: a velvety, rich stew of plump shrimp cooked in coconut milk thickened with breadcrumbs, toasted peanuts, ginger, garlic, and golden dendê palm oil.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
servings
4
- Fresh raw peeled shrimp400 g
- Full-fat coconut milk350 ml
- Roasted unsalted peanuts80 g
- White bread soaked in coconut milk80 g
- Red dendê palm oil30 ml
- White onion chopped100 g
- Fresh ginger grated15 g
- Garlic cloves3 clove
- Fresh cilantro chopped15 g
- Fine sea salt4 g
Preparation Steps
1
Blend soaked bread, roasted peanuts, onion, ginger, garlic, and 150 ml coconut milk until completely smooth and thick.
2
Pour the pureed paste into a saucepan over medium heat. Stir in remaining coconut milk and fragrant red dendê oil. Cook, stirring continuously, for 8-10 minutes until glossy and thickened.
3
Fold in raw shrimp and season with salt. Simmer gently for 4-5 minutes until shrimp turn pink and tender. Garnish with chopped fresh cilantro and serve over fluffy white rice.
Cooking Journal
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Nutrition Facts
per servingCalories
390
Protein
26g
Carbohydrates
16g
Fat
26g
Allergens
CrustaceansPeanutsGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
