Spicy Shrimp in Coconut Sauce
This is a Brazilian favorite from the state of Bahia. If you can't find dende oil, a Brazilian staple palm oil, you can substitute annato or peanut oil, but the flavor won't be quite as authentic. Still delicious, though, this dish is a flavorful stir fry addition to your menu.
Ingredients
2 serv.- lb large shrimp, peeled & deveined↗1
- cup chopped onion1⁄2
- tablespoons palm oil (or other cooking oil such as annato or peanut)2
- cup chopped garlic1⁄4
- cup chopped fresh cilantro1⁄2
- cup walnuts↗1⁄2
- cup chopped tomato1⁄2
- cup chopped broccoli1
- coconut milk (i/4 the amount in a fresh coconut)↗1⁄4
- teaspoons paprika↗2
- teaspoon coriander1
- cup chopped fresh parsley1⁄4
- teaspoon thyme↗1
- teaspoon lemon juice↗1⁄2
- dried red chilies (chopped finely)↗3
- cup rice↗1⁄2
Step-by-step instructions
- 1
Warm oil on medium heat.
- 2
Add paprika and the onions.
- 3
Saute over low heat until onions are transparent.
- 4
Add garlic, coriander, thyme, parsley, cilantro, chilis, and walnuts. Continue to cook for 3 to 5 minutes, stirring now and then.
- 5
Add the tomatoes.
- 6
Cook for another 5 minutes, stirring now and then.
- 7
Finally add the broccoli, coconut milk, and shrimp.
- 8
Cook for about 5 minutes (until shrimp are cooked).
- 9
Serve over rice.
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