Vatapá (Bahian Shrimp and Peanut Stew)

Ingredients

• 200g stale French bread or dense white bread, torn into pieces
• 400ml unsweetened coconut milk, divided
• 500g raw shrimp, peeled and deveined, shells reserved
• 100g dried shrimp, rinsed
• 100g raw peanuts
• 50g raw cashews
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 1-2 malagueta or red chile peppers, minced, to taste
• 1/3 cup dendê (red palm) oil
• 2 tbsp fresh cilantro, chopped
• Salt, to taste
• Cooked white rice, for serving

Before you cook

• Tear the bread into pieces and soak it in 200ml of the coconut milk for 15 minutes, until fully softened
• Peel and devein the shrimp, keeping the shells in a separate bowl
• Rinse the dried shrimp under cold water
• Chop the onion, mince the garlic, chop the tomatoes, and mince the chile peppers

Steps

1. Simmer the reserved shrimp shells in 2 cups of water for 15 minutes to make a quick stock, then strain and discard the shells
2. Toast the raw peanuts and cashews in a dry skillet over medium heat for 5 minutes, stirring constantly, until golden and fragrant, then let cool slightly
3. Blend the soaked bread with its soaking coconut milk until smooth, then set aside
4. Blend the toasted peanuts and cashews with a splash of the shrimp stock until you have a smooth, thick paste, then set aside
5. Blend the dried shrimp with half the chopped onion and half the garlic into a coarse paste
6. Heat 2 tablespoons of the dendê oil in a large heavy pot over medium heat
7. Add the remaining onion and garlic and cook for 3 minutes, stirring, until softened
8. Stir in the chopped tomatoes and cook for 5 minutes, mashing them lightly with the spoon, until they break down into a sauce
9. Add the dried shrimp paste and cook for 3 minutes, stirring constantly, until fragrant
10. Pour in the remaining shrimp stock and the remaining coconut milk
11. Stir in the bread and coconut milk puree and the peanut-cashew paste
12. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly so the bottom doesn't catch
13. Cook for 15 minutes, stirring often, until the mixture thickens into a smooth, porridge-like paste that pulls slightly from the sides of the pot
14. Season with the minced chile and salt to taste
15. Stir in the fresh shrimp and cook for 5 minutes, until they turn pink and opaque
16. Drizzle the remaining dendê oil over the top and stir once, just enough to marble it through without fully mixing it in
17. Scatter the chopped cilantro over the top and serve hot over white rice