Vatapá

🔥 Prep

• Peel and devein the 300 g shrimp, rinse and pat dry.
• Tear the 4 pcs bread into small pieces, then soak in 200 ml coconut milk for 5 minutes.
• Roughly chop the 50 g peanuts and 50 g cashews.
• Measure 2 tbsp dendê oil and set aside.

🔥 Cook

• 1. Heat the dendê oil in a large saucepan over medium heat for 1 minute until shimmering.
• 2. Add the soaked bread mixture (bread + coconut milk) to the pan and stir continuously for 3 minutes until it forms a thick paste.
• 3. Stir in the chopped peanuts and cashews, toasting lightly for 2 minutes.
• 4. Add the shrimp to the pan, spreading them out, and cook for 4 minutes on medium‑high heat, stirring occasionally, until they turn pink and opaque.
• 5. Reduce the heat to low and simmer gently for 5 minutes, allowing the flavors to meld and the stew to thicken.
• 6. Taste and adjust seasoning if needed (optional: pinch of salt), then remove from heat.

🔥 Serve

• Spoon the vatapá into shallow bowls or a serving dish while hot.
• Garnish with a drizzle of extra dendê oil and a sprinkle of chopped fresh cilantro or parsley if desired.
• Serve alongside white rice, farofa, or boiled cassava for a traditional Brazilian meal.