AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


12.11.2010

BRAZILIAN SHRIMP STEW


We are having our first official blizzard with a wind chill temperature tonight reaching 31 below 0. Yes, that is correct, negative. I am so happy that we will have a white Christmas but this is just ridiculous...it is too cold! We have been trapped inside for the day so hopefully tomorrow *fingers crossed* will warm up a little because I know what's on the agenda, I heard my daughter on her way to her bedroom, "snow angels, sledding, snowball fights...". I would prefer hot chocolate, bubble baths and reading but I guess that would mean I was on vacation!

This weather has kept me on my coconut kick and wanting something with a little heat. This was perfect and delicious!

Brazilian Shrimp Stew
Adapted from Gourmet, December 2002
Serves 4-6

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, divided
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 rice, quinoa

Note: I eliminated the dende oil and green pepper, substituted 1 Tablespoon of dried cilantro for the fresh and used only 1/4 teaspoon cayenne...and I thought it was perfect!


Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.

Purée tomatoes with juice in a blender until smooth.

Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil,

then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.

Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

PRINTABLE RECIPE
Next to my kitchen door I keep a 50 pound bag of bird seed that I go through in about 1 month. Every morning I fill up the bird feeder and leave a pile of seed on the ground for the rabbits. I love being in my kitchen and watching all the animals that visit...pheasants, squirrels, rabbits and all kinds of little birds. Today with the weather so awful, I was surprised they were all out. I felt so bad for the rabbits...I think they temporarily lost their burrows with all the snow. Luckily there is a wall that somewhat protects the feeding area. These little birds were blowing away in the wind.



9 comments:

Renata said...

Wow, a Brazilian recipe here! That sounds delicious! I'm Brazilian and I love this kind of dish. The Dendê Oil is mostly used in the northeast region cuisine and makes these dishes so peculiar. I'm drooling!

À LA GRAHAM said...

Renata...I know I felt a little guilty omitting it considering that is what gives it its name but I do not have access to Dende Oil here...I may have to order online. What does it taste like? How is Brazil this time of year?

Renata said...

Hi Tonya,

Don't feel guilty, the coconut is also a Brazilian signature to this dish. I have to confess that I very seldomly use dendê oil even though I can easily find it here in Rio. It's quite hard to describe the taste, but it smells like Brazil's northeastern food, which I love, but don't usually make myself.
Well, Brazil at this time of the year is steaming hot, unlike the snowy Christmas scenarios of the northern hemisphere!

Happy Holidays!

Renata

À LA GRAHAM said...

You are tempting me, I may be on a plane heading south in January. I have to have a white Christmas but after that all I want it sun and 80+ degrees!

Mhel said...

I suddenly missed the Churrascaria. They serve gambas stew too! Now i know how make one! All I need is some chimichurri spice. Thanks for sharing this wonderful recipe...

mr. pineapple man said...

looks absolutely delicious!!! now followin u~

Kim said...

This look amazing!! You have really got me craving this now. Love the idea of adding coconut milk to shrimp.

P.S. I have all the ingredients for the coconut pancakes and can't wait to make them! We're having lots of snow here too, so it's perfect timing.

Norma said...

Nice and spicy..I like the way you take care of our fether friends.

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