Bahian Shrimp and Coconut Bread Purée with Palm Oil

What you need

• 50 g (1 3/4 oz) dried smoked shrimp
• 6 slice white sandwich bread, crusts removed
• 400 ml (1 2/3 cups) coconut milk
• 60 g (2 oz) roasted unsalted peanuts, skinned
• 40 g (1 1/2 oz) roasted unsalted cashews
• 1 onion, quartered
• 2 cloves garlic, minced
• 1 tomato, peeled and diced
• 1 green bell pepper, seeded and diced
• 2 tsp grated fresh ginger
• 4 tbsp red palm oil, dendê
• 300 ml (1 1/4 cups) water
• 400 g (14 oz) raw peeled shrimp
• 2 tbsp lime juice
• 1/2 tsp chili flakes
• 1 handful fresh cilantro, chopped
• salt, to taste
• cooked white rice, to serve

Method

Restated from the original video

1. 1

   Soak the dried shrimp in cold water for 30 min, then drain. Taste one and soak longer if it is very salty.

2. 2

   Tear the bread into a bowl, pour the coconut milk over and let it soak 10 min.

3. 3

   Toss the fresh shrimp with half the lime juice, a pinch of salt and the chili flakes, then refrigerate.

4. 4

   Blend the dried shrimp, peanuts, cashews, ginger, onion and soaked bread with its milk until smooth, adding a splash of the water if needed.

5. 5

   Heat 2 tbsp palm oil in a wide pot over medium heat. Cook the garlic, tomato and pepper until soft, about 5 min.

6. 6

   Scrape in the blended paste, add the remaining water and stir well.

7. 7

   Simmer over low heat, stirring often, until thick and creamy like porridge, 15-20 min.

8. 8

   Add the marinated shrimp and cook until pink and opaque, 3-4 min.

9. 9

   Stir in the remaining lime juice and 2 tbsp palm oil, then season with salt.

10. 10

    Scatter with cilantro and serve hot with white rice.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.