Vatapa (Shrimp Stew)

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 1 tbsp Lime Juice
• 0.75 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 1 14.5 oz can Diced Tomatoes
• 1 13.5 oz can Coconut Milk
• 3 tbsp Dendê Oil (Palm Oil)
• 4 slices Gluten-Free Bread
• 1 cup Shrimp Broth
• 1 tsp Ginger (grated)
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Marinate the shrimp: In a bowl, combine the shrimp with lime juice, salt, and pepper. Let it marinate for 15 minutes.
2. 2Soak the bread: Soak the gluten-free bread in the shrimp broth until softened.
3. 3Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
4. 4Build the stew: Add the diced tomatoes, coconut milk, and dendê oil to the pot. Bring to a simmer and cook for 10 minutes.
5. 5Add soaked gluten-free bread and shrimp: Add the soaked gluten-free bread to the pot and stir until it dissolves into the sauce. Add the marinated shrimp. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the shrimp is cooked through.
6. 6Garnish and serve: Stir in the cilantro. Serve hot with rice.

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