Grilled Shrimp Vatapa
Source: Recipe from Chef Christine Keff
This rustic Brazilian stew is a fiery blend with hot sauce, ginger, garlic, onion, coconut milk and ground peanuts and cashews as a base. Topped here with grilled jumbo shrimp.
1 1⁄2 cups stale French bread, cubed
1 cup milk
2 tbsp. ground dried shrimp
1⁄4 cup ground roasted unsalted peanuts
1⁄4 cup ground roasted unsalted cashews
1 garlic clove
1 sprig cilantro
1⁄4 tsp. fresh ginger, grated
Pinch of nutmeg
Juice of 1⁄2 lime
1⁄2 tsp. palm oil
1⁄2 tsp. hot sauce
1⁄4 cup fresh or unsweetened coconut milk
24 jumbo shrimp, deveined
Cilantro, for garnish
1. In a bowl, soak the bread in milk for 20 min. Gently squeeze bread out; discard milk.
2. In a saucepan over medium heat, combine remaining ingredients with bread and simmer 20 min. Transfer mixture to a food processor and puree until smooth. Return to pan, season and reserve hot.
3. Grill shrimp until done. Ladle 2 oz. of vatapa sauce onto a plate and top with 3 shrimp per serving. Garnish with cilantro sprigs, if desired.