Dinner · 45 min · brazilian

Caruru (Okra & Shrimp Stew)

This is the kind of Brazilian dinner you’ll make on repeat — okra and shrimp, 45 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Okra
• 0.75 lb Shrimp
• 0.5 cup Peanuts
• 0.25 cup Cashews
• 3 tbsp Red palm oil
• 1 Onion
• 4 cloves Garlic
• 0.5 cup Cilantro
• 1 Lime
• 2 tsp Salt

Steps

1. Slice the okra into thin rounds. Toss with the lime juice and a teaspoon of salt and rest 15 minutes — the acid tames okra’s slipperiness, which is exactly what you want controlled here.
2. Grind the peanuts and cashews to a coarse meal in a food processor. They thicken the stew and add a deep, toasty backbone.
3. Cook the chopped onion and garlic in the palm oil for 8 minutes, then add the okra and cook 10 minutes, stirring, until it softens and the sliminess cooks down.
4. Stir in the ground nuts and 1.5 cups of hot water. Simmer 15 minutes, until thick and stewy.
5. Add the shrimp and simmer 5 minutes until pink and curled. Season boldly with salt.
6. Shower with cilantro and serve over white rice or as the filling for acarajé — caruru is the beating heart of Bahian street food.

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