Vatapá

Ingredients

• 2 pounds (900 grams) large shrimp, peeled and deveined
• 4 slices day-old white bread, crusts removed
• 1 cup (240 milliliters) coconut milk, full-fat
• 1 cup (240 milliliters) shrimp or seafood stock
• 1 medium yellow onion (200 grams), coarsely chopped
• 4 cloves garlic, minced
• 3 tablespoons (30 grams) roasted unsalted cashews
• 3 tablespoons (30 grams) roasted unsalted peanuts
• 3 tablespoons (45 milliliters) dendê oil (palm oil)
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 3 dried malagueta peppers or 1 teaspoon red pepper flakes
• 2 tablespoons (30 milliliters) fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated fresh ginger (15 grams)
• 2 tablespoons (30 milliliters) olive oil

Instructions

1. Reserve 6 whole shrimp for garnish and chop the remaining shrimp into small pieces, about 1/4 inch (6 millimeters). Place chopped shrimp in a bowl, season with salt and lime juice, and set aside for 15 minutes.
2. Tear the bread into small pieces and place in a food processor with the roasted cashews and peanuts. Pulse until the mixture resembles coarse breadcrumbs, then set aside.
3. Heat the dendê oil and olive oil together in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add the chopped onion and sauté for 4-5 minutes, stirring frequently, until the onion is translucent and beginning to caramelize at the edges. Add the minced garlic and ginger, stirring constantly for 1-2 minutes until fragrant.
5. Add the malagueta peppers or red pepper flakes to the pot and stir for 30 seconds to bloom the heat, then immediately add the chopped shrimp and their marinade. Cook for 3-4 minutes, stirring constantly, until the shrimp just begins to turn pink and curl.
6. Sprinkle the bread and nut mixture over the shrimp, stirring constantly to incorporate thoroughly and prevent lumps from forming. Cook for 2-3 minutes, continuing to stir.
7. Pour in the coconut milk and stock, stirring well to combine and creating a smooth paste without lumps. Reduce heat to medium-low and simmer for 12-15 minutes, stirring frequently to prevent sticking and scorching on the bottom of the pot. The mixture should thicken noticeably and the oil will begin to separate slightly on the surface.
8. Add the fresh cilantro and parsley, then taste and adjust seasoning with additional salt, pepper, or lime juice as needed. The vatapá should have a thick, creamy consistency that holds its shape on a spoon.
9. Pan-fry the reserved whole shrimp in a separate small skillet with a touch of dendê oil over medium-high heat for 2-3 minutes per side until they turn bright pink and opaque.
10. Transfer the vatapá to a serving dish, arrange the pan-fried whole shrimp on top as garnish, drizzle with a little extra dendê oil if desired, and serve immediately with white rice, black beans, and farofa de banana (banana flour toasting).