VatapáShrimp & Coconut Paste
Creamy Shrimp & Peanut Puree.
Ingredients
- 500g (1.1 lbs) Dried or fresh Shrimp
- 4 French bread rolls (day-old), torn into pieces
- 500ml (17 oz) Coconut milk
- 1 cup Roasted unsalted Peanuts, skinless
- 1 cup Roasted Cashews (Castanha de Caju)
- 1/2 cup Red Palm Oil (Azeite de Dendê)
- 1 Onion & 3 cloves Garlic
- 1 tbsp Grated fresh Ginger
- 2 cups Fish stock or water
- Salt and chili pepper
Method
- Soak BreadSoak bread pieces in coconut milk and fish stock for 15 minutes.
- Blend PureeIn a blender, combine soaked bread, peanuts, cashews, onion, garlic, ginger, and half the dried shrimp. Blend until completely smooth.
- Cook & ThickenPour puree into a pot over medium-low heat. Cook for 20 minutes, stirring constantly with a wooden spoon so bottom doesn't scorch.
- Add Dendê & ShrimpPour in dendê oil and remaining whole shrimp. Cook 10 minutes until oil shines on top and thick creamy consistency is reached.
Questions
How long does Vatapá take?
About 30 minutes of prep and 30 minutes of cooking — 1 hour total, yielding 8 servings.
What is vatapá made of?
Bread or galinha-creamy base of soaked bread, dried shrimp, ground peanuts and cashews, coconut milk and dendê oil cooked into a thick perfumed paste — Bahia in one pan.
Is vatapá very spicy?
It can carry malagueta heat, but the nuts and coconut round it. Control the pepper, not the recipe — start with one and taste.