Recipe by Annacia
This is a Brazilian favorite from the state of Bahia. If you can't find dende oil, a Brazilian staple palm oil, you can substitute annato or peanut oil, but the flavor won't be quite as authentic. Still delicious, though, this dish is a flavorful stir fry addition to your menu.
Top Review by Baby Kato
Awesome recipe Annacia. The picky dh gave it 5 *'s. The shrimp and coconut sauce was spicy, spicy spicy. We really enjoyed the flavors and textures in this tasty dish; it was perfect served over jasmine rice. The only changes to your recipe were that I used what I had on hand, that said I used coconut oil instead of the palm oil and fresh green thai chilies instead of the dried red chilies and omitted the walnuts because of dh's allergy. The dish was very flavorful and full of depth. We both enjoyed the tomatoes and broccoli in this dish, yes, even me. Thank you for sharing another winner which has gone into my keeper box.
- 1 lb large shrimp, peeled & deveined
- 1⁄2 cup chopped onion
- 2 tablespoons palm oil (or other cooking oil such as annato or peanut)
- 1⁄4 cup chopped garlic
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 cup walnuts
- 1⁄2 cup chopped tomato
- 1 cup chopped broccoli
- 1⁄4 coconut milk (i/4 the amount in a fresh coconut)
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon thyme
- 1⁄2 teaspoon lemon juice
- 3 dried red chilies (chopped finely)
- 1⁄2 cup rice
Directions See How It's Made
- Warm oil on medium heat.
- Add paprika and the onions.
- Saute over low heat until onions are transparent.
- Add garlic, coriander, thyme, parsley, cilantro, chilis, and walnuts. Continue to cook for 3 to 5 minutes, stirring now and then.
- Add the tomatoes.
- Cook for another 5 minutes, stirring now and then.
- Finally add the broccoli, coconut milk, and shrimp.
- Cook for about 5 minutes (until shrimp are cooked).
- Serve over rice.