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Brazilian vatapa shrimp and coconut stew with rice, farofa, cilantro, and cashews.

Brazilian Vatapá (Creamy Shrimp and Coconut Stew)

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A thick Bahian shrimp and coconut stew enriched with bread, cashews, cilantro, and dendê oil.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Vatapá base
  • 4 slices day-old white bread crusts removed
  • 1 1/2 cups unsweetened coconut milk
  • 1/2 pound raw peeled shrimp
  • 1 medium yellow onion roughly chopped
  • 1 small red bell pepper roughly chopped
  • 2 cloves garlic
  • 1 medium tomato roughly chopped
  • 1/2 cup roasted cashews unsalted
  • 2 tablespoons dendê palm oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fine salt
To serve
  • 3 cups cooked white rice
  • 1 cup toasted cassava flour farofa
  • 1/4 cup fresh cilantro chopped
  • 1 medium lime cut into wedges

Equipment

  • Blender
  • Large saucepan
  • Wooden spoon
  • Chef knife

Method
 

Soak the bread:
  1. Place the bread in a bowl and pour over the coconut milk. Rest for 10 minutes until soft.
Blend the base:
  1. Blend the soaked bread, onion, bell pepper, garlic, tomato, and cashews until mostly smooth.
Cook the sauce:
  1. Heat the dendê oil in a saucepan. Add the blended mixture, cumin, paprika, and salt. Cook over medium-low heat for 15 minutes, stirring often, until thick and glossy.
Add shrimp:
  1. Stir in the shrimp and cook for 4 to 5 minutes, just until opaque and firm.
Serve:
  1. Spoon the vatapá over rice and serve with farofa, cilantro, and lime.

Nutrition

Calories: 720kcalCarbohydrates: 74gProtein: 27gFat: 35gSaturated Fat: 15gCholesterol: 145mgSodium: 810mgFiber: 5gSugar: 8g

Notes

  • Use raw shrimp so they cook gently in the finished sauce.
  • If the sauce becomes too thick, loosen it with a splash of coconut milk.