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Brazilian-Style Shrimp With Coconut Milk

This dish is our version of one we recently sampled at the 2009 Epcot International Food & Wine Festival at the Walt Disney World Resort. It was being served at the Rio de Janiero booth and was called Shrimp Stew with Coconut and Lime. A little online research indicates that this is an adaptation of an authentic Brazilian dish called Vatapá. While not quite the authentic version, this turned out to be quite delicious as well as quick and easy and a fairly close replication of the Epcot version.

Brazilian-Style Shrimp With Coconut Milk

Ingredients ~
2 tablespoon olive oil
2 cloves garlic, finely chopped
2 tablespoons onion, finely chopped
2 tablespoon red bell pepper, cut into 1/2-inch dice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 small tomato, peeled, seeded and diced (about 1/2 cup)
1-1/2 cups unsweetened coconut milk
1 lb medium shrimp, peeled and deveined
2 tablespoons lime juice
3 or 4 green onions, sliced (about 1/4 cup)
3 tablespoons fresh cilantro, chopped
White rice

Preparation ~
Heat the olive oil in a pan over medium heat. Add the garlic, onion and red bell pepper and sauté until soft and fragrant, about 2 minutes. Add the salt, cayenne and black pepper. Stir in the tomato and cook for an additional minute.

Stir in the coconut milk and continue to cook, stirring occasionally, for about 5 minutes or until bubbly and beginning to thicken. Stir in the shrimp and cook for an additional 2 to 3 minutes until the shrimp is pink and cooked through.

Add the lime juice and green onions and cook for about 1 minute more, until the onions start to soften. Stir in the cilantro. Serve over steamed white rice.

Makes 4 servings

Recipe Notes ~
Feel free to adjust the cayenne pepper to suit your taste for heat. The quantity we call for in the recipe is pretty mellow. All you need to complete a meal is a green salad with a simple vinaigrette and a glass of chardonnay.