Name: Brazilian Shrimp Stew
Cook time: 25 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined; 1/4 teaspoon black pepper; 1 1/2 teaspoons salt; 2 garlic cloves, minced; 1/4 cup fresh lemon juice; 1 (14- to 15-oz) can diced tomatoes including juice; 1 medium onion, finely chopped; 1 green bell pepper, finely chopped; 1 1/2 tablespoons olive oil; 1/2 teaspoon cayenne; 5 tablespoons coarsely chopped fresh cilantro; 1 cup well-stirred canned unsweetened coconut milk; 1 tablespoon dendê (palm) oil*; Accompaniment: cooked white rice

Moqueca de camarão

Dendê (palm) oil brings to the cooking of coastal Brazil what drums bring to samba: an insistent underlying sensuality. It transforms the coconut milk with its deep orange-red color and makes the flavor of the shrimp sing. But it is as perishable as it is seductive, so smell it before you use it.

Active time: 25 min Start to finish: 45 min

Recipe notes

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