Brazilian Shrimp Stew

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....

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 1⁄4 lbs large shrimp, in shell peeled and deveined (21 to 25 per lb)
• 1⁄4 teaspoon black pepper
• 1 1⁄2 teaspoons salt
• 2  garlic cloves, minced
• 1⁄4 cup fresh lemon juice
• 1 (15 1/2ounce) can diced tomatoes with juice
• 1  medium onion, finely chopped
• 1  green bell pepper, finely chopped
• 1 1⁄2 tablespoons olive oil
• 1⁄2 teaspoon cayenne
• 5  tablespoons  coarsely chopped fresh cilantro
• 1  cup  well-stirred canned unsweetened coconut milk
• 1  tablespoon palm oil (dende oil)

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.