Bahian-Style Shrimp Stew
A type of palm oil, dende oil’s orange color and nutty flavor make it a staple ingredient in Brazilian cooking. Substitute palm oil if dende oil is unavailable.
Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Easy
- 3⁄4 lb. frozen cooked tiger shrimp, shelled and deveined
- 1 small white onion
- 2 cloves garlic
- 2 Tbsp. olive oil
- 2 Tbsp. tomato paste
- 1 Tbsp. freshly squeezed lemon juice
- 1⁄2 tsp. granulated sugar
- 3⁄4 cup thin coconut milk
- 1⁄2 cup thick coconut milk
- 3 Tbsp. dende oil
- 1⁄2 tsp. salt
- Freshly ground black pepper
- 1 Tbsp. chopped fresh cilantro leaves
- Rinse the frozen shrimp under warm running water until thawed. Pat dry on paper towels. Peel and finely chop the onion and garlic.
- In a large frying pan, heat the olive oil. Add the chopped onion and garlic. Cook over medium heat until the onion is soft and translucent (5 to 7 minutes). Stir in the tomato paste, lemon juice, and sugar. Cook briefly, then add the coconut milk and dende oil. Bring to a boil. Add the chopped shrimp, salt, and pepper. Stir in the cilantro leaves. Cook over medium heat for 5 more minutes. Serve hot.