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Shrimp Vatapa Recipe

Saturday, November 28, 2009

                                                              Shrimp Vatapa Recipe

Ingredients Shrimp Vatapa Recipe

3 tablespoons peanut oil

1 medium onion, coarsely

4 garlic cloves, minced

1 fresh jalapeño pepper, seeded
and minced

1 tablespoon minced ginger

One 28-ounce can peeled

One 12-ounce bottle beer (such as Bass or Heineken)

1 cup water

11⁄2 pounds medium shrimp (35 to 40 per pound), peeled and deveined

1⁄2 cup unsalted peanuts

1 cup unsweetened coconut milk

1⁄2 cup finely chopped parsley

1⁄2 cup finely chopped cilantro

1 teaspoon salt Freshly ground black pepper to
taste 1 lime, halve

Description in cooking of Shrimp Vatapa Recipe

1.Heat the peanut oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes.

2.Add the jalapeño and ginger and cook, stirring constantly, for 1 minute. Pour the tomatoes, with their liquid, into the pot and break them up with the back of a wooden spoon. Add the beer and water. Bring to a boil, cover, reduce the heat to low, and simmer for 20 minutes.

3.Meanwhile, place the peanuts in a food processor and process until finely ground, like coarse meal. Be careful not to turn them into peanut butter. Transfer the ground nuts to a medium bowl and add the coconut milk. Stir to combine well. Set aside.

4.Add the shrimp to the simmering stew, stirring to make sure all the shrimp are submerged in the hot liquid. Cover and cook for 5 minutes.

5.Add the peanut mixture to the soup. Cook, stirring constantly, until the soup returns to a simmer and thickens slightly, about 3 minutes.
Stir in the parsley, cilantro, salt, and pepper. Squeeze the lime juice into the pot and stir—or squeeze some juice over individual servings. Serve immediately.Shrimp Vatapa Recipe


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