Brazilian Shrimp

This is my new favorite shrimp recipe. Courtesy of Gourmet Magazine by way of Epicurious.com it's called "Brazilian Shrimp Stew" or "Moqueca de camarao." I suppose it is a stew, but a stew sounds very pedestrian to me, and this recipe is anything but. I used fire-roasted tomatoes and red and green bell peppers for color (also, I just happen to like red bell peppers best). I reduced the amount of cayenne pepper the original recipe called for by one-half and it was still plenty spicy. I absolutely adore coconut milk and its appearance in this recipe did not disappoint. I've never tasted dendê or palm oil, so I left it out. Maybe next time I'll try a drizzle. Of course, I would eat this with rice.

Brazilian Shrimp

1 1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can diced tomatoes including juice
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 tablespoons olive oil
1/4 teaspoon cayenne
5 tablespoons coarsely chopped fresh cilantro
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon dendê (palm) oil*

Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.

Purée 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 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.

Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.

* Available at Brazilian and West African markets and most Whole Foods. Fiesta in Austin probably has it too.