Brazilian-Style Shrimp With Coconut Milk
This dish is an adaptation of an authentic Brazilian dish called Vatapá. The shrimp is simmered briefly in a fragrant sauce of sautéed garlic, onion and red bell pepper combined with coconut milk, tomato, lime juice and cilantro, then served with steamed white rice.
- 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
- Steamed white rice
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
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.