Spicy Brazilian Vatapá with Shrimp and Cashews

A creamy, spicy, and vibrant Brazilian stew

Dive into the rich flavors of Bahia with this Spicy Brazilian Vatapá, featuring shrimp, cashews, and fragrant spices for a truly sumptuous meal.

1 h 45 min
4
Intermediate

Ingredients

Shrimp Marinade

Large shrimp

1 lb, peeled and deveined

Lime juice

2 tablespoons

Garlic

1 teaspoon, minced

Salt

1 teaspoon

Paprika

1 teaspoon

Cashew Cream

Raw cashews

1 cup, soaked overnight

Water

1 1/2 cups

Stew Base

Dendê oil

2 tablespoons

Onion

1 large, chopped

Garlic

2 cloves, minced

Red bell peppers

2, chopped

Tomatoes

2, chopped

Coconut milk

1 cup

Stale bread

2 cups, cubed and soaked in 2 cups water

Hot pepper sauce

1 teaspoon

Garnish

Fresh cilantro

Lime wedges

Preparation

Marinating the Shrimp

Combine ingredients

In a bowl, combine shrimp, lime juice, garlic, salt, and paprika.

Mix well

Mix well to coat the shrimp thoroughly.

Refrigerate

Cover and refrigerate for at least 30 minutes.

Preparing the Cashew Cream

Blend cashews

Drain the soaked cashews and transfer to a blender.

Add water and blend

Add water and blend until smooth, creamy consistency.

Set aside

Set aside for later use.

Cooking Process

Sautéing the Vegetables

Heat dendê oil in a large pot over medium heat. Add onions, garlic, and red peppers, sauté until soft.

Building the Stew

Stir in tomatoes, coconut milk, hot pepper sauce, and soaked bread pieces. Cook until the mixture thickens.

Combining with Cashew Cream

Blend in cashew cream and shrimp, simmer until shrimp is cooked through.

Plating & Serving