Dinner · 50 min · brazilian

Vatapa (Shrimp, Peanut & Cashew Stew)

Weeknight-friendly Brazilian cooking: Vatapa (Shrimp, Peanut & Cashew Stew) comes together in 50 minutes with shrimp, baguette, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Shrimp
• 4 slices Baguette
• 2 cups Coconut milk
• 0.5 cup Peanuts
• 0.5 cup Cashews
• 0.25 cup Red palm oil
• 1 Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 0.5 cup Cilantro
• 1 Lime
• 2 tsp Salt

Steps

1. Soak the baguette slices in 1 cup of the coconut milk until completely soft, then blend to a smooth paste — this bread porridge is what makes vatapá luxuriously thick.
2. Blend the peanuts and cashews with the remaining coconut milk until as smooth as you can get it. A little texture is traditional and welcome.
3. Cook the chopped onion, garlic, and ginger in the palm oil for 8 minutes until soft and fragrant. The dendê oil stains everything a glorious orange — that is the point.
4. Stir in the bread paste and nut mixture and simmer 10 minutes, stirring often, until very thick. It should plop, not pour, off the spoon.
5. Add the shrimp and simmer 5 minutes more, until just cooked through and curled. Season with salt and a squeeze of lime.
6. Serve hot over white rice or with acarajé, showered with cilantro. Vatapá should be rich enough that a little goes a long way.

Build my plan — free

← All recipes