Brazilian recipe
Bahia-Style Shrimp (Camarão à moda baiana)
This classic dish blends the bold, distinct flavor of dende oil with succulent seafood in a rich and aromatic coconut milk sauce.
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Ingredients
1 kg cleaned shrimp
Salt to taste
Black pepper to taste
Lemon juice to taste
Chopped green herbs to taste
1 kg peeled and deseeded tomatoes
2 tablespoons soy oil
2 to 3 tablespoons dende oil
Coconut milk to taste
Salt to taste
Black pepper to taste
Lemon juice to taste
Chopped green herbs to taste
1 kg peeled and deseeded tomatoes
2 tablespoons soy oil
2 to 3 tablespoons dende oil
Coconut milk to taste
Where to find ingredients
Fresh shrimp and tomatoes can be found at local markets or supermarkets. Coconut milk is available in cans or cartons in the baking or international aisles. Dende oil is a specific ingredient that may be sourced from specialty spice shops or West African markets, as it is a key element of the recipe; palm oil is a common substitute, though it lacks the specific authentic flavor profile.
Preparation method
- Start by cleaning the shrimp thoroughly, removing shells and veins, and rinse them under running water.
- Season the shrimp with salt, pepper, lemon juice, and green herbs, allowing them to marinate for a few minutes.
- Heat the oil in a pan and sauté the shrimp until they are golden brown.
- Add the chopped tomatoes to the pan and cook until they break down, creating a thick sauce.
- Pour in the coconut milk, cover the pan tightly, and let it cook over low heat for about 10 minutes to allow the flavors to meld.
- Finish by incorporating the dende oil and adjust the pepper to your preference before serving.
Observations
This dish is an excellent choice for a special lunch full of personality. The combination of creamy coconut milk and traditional dende oil creates a rich sauce, perfectly complemented by a side of fluffy white rice.
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