Brazilian Shrimp Stew - cooking recipe

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 1/2 ounce) 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)

Preparation

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
Puree tomatoes with juice in a blender until smooth.
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 puree 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.
Stir in dende oil and remaining 4 tablespoons cilantro and season with salt and pepper.
* Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
Makes 6 servings.
Gourmet.
December 2002.