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Vatapá

A rich Afro-Brazilian seafood stew featuring a smooth coconut and nut-thickened sauce flavored with dendê oil and spices.

40 minMediumServes 6420 cal/serving

BrazilianDinnerStovetop and BlenderPescatarianDairy-FreeEgg-FreeSoy-FreePork-FreeCorn-Free

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Ingredients

  • 6 slices stale white bread, cubed
  • 2 cups canned coconut milk
  • 1/2 cup roasted peanuts
  • 1/2 cup roasted cashews
  • 1/4 cup ground dried shrimp
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 red chili pepper, seeded
  • 1/4 cup dendê oil
  • 1 lb raw shrimp, peeled
  • 1 tsp fine salt

Instructions

  1. 1

    Soak 6 slices cubed stale white bread in 2 cups canned coconut milk for 10 minutes until softened.

  2. 2

    In a blender, combine soaked bread, 1/2 cup roasted peanuts, 1/2 cup roasted cashews, 1/4 cup ground dried shrimp, 1 medium chopped yellow onion, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1 seeded red chili pepper. Blend until smooth.

  3. 3

    Heat 1/4 cup dendê oil in a large pot over medium heat.

  4. 4

    Pour the blended mixture into the pot and stir constantly for 10 to 15 minutes until thickened and glossy.

  5. 5

    Add 1 lb peeled raw shrimp and 1 tsp fine salt to the pot, simmering until shrimp reach an internal temperature of 145°F, about 4 to 5 minutes.

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Questions

What is Vatapá?

A rich Afro-Brazilian seafood stew featuring a smooth coconut and nut-thickened sauce flavored with dendê oil and spices. This reference files it under Brazilian dinner: made on the stovetop and in a blender, rated medium and about 40 minutes start to finish.

What internal temperature should Vatapá reach?

For Vatapá, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Can I use frozen shrimp instead of shrimp in Vatapá?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Vatapá uses 1 lb raw shrimp, peeled.

How hot is Vatapá?

Moderately. The heat in Vatapá comes from 1 red chili pepper, seeded. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Vatapá contain peanuts?

Yes: 1/2 cup roasted peanuts. The full allergen list for this entry is gluten, peanuts, tree nuts and shellfish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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