Total Time
50mins
Prep 25 mins
Cook 25 mins

I got this recipe from Epicurious.com courtesy of Gourmet, December 2002...made this for dinner Sunday I followed these instructions to a T and boy oh boy this was fantastic served over basmati rice...I truly highly recommend this....

Ingredients Nutrition

Directions

  1. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
  2. Purée tomatoes with juice in a blender until smooth.
  3. Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
  4. Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
  5. * Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
  6. Makes 6 servings.
  7. Gourmet.
  8. December 2002.
Most Helpful

5 5

Amazing. With a little TLC this recipe makes my friends go nuts!!

3 5

We had this the other night - served it over rice. We liked it, it was a little too "lemony" for me, but it was still tasty.

I am going to make this and I can transfer it to Morocco using some tomato concentrate and a bit of water in place of canned tomatoes. Also just an FYI, Palm/dende oil is available at Wild oats also. I will star this once I make it.Sounds YUMMMM!