Shrimp and Peanut Sauce
Instructions:
large loaf Italian or French bread, dried in a paper bag at room temperature for three days, 1/2 c. dried shrimp, shelled, 1/2 c. mixed raw (not roasted), unsalted peanuts and cashews, roughly chopped, 1 1/2 in. piece fresh gingerroot, peeled and coarsely chopped , 1 onion, chopped, 1/2 c. dendê or peanut oil, 1 c. coconut milk , 1 tbsp. fresh cilantro, salt to taste , preserved malagueta pepper or hot pepper sauce to taste (optional)*
1. Tear bread into chunks and soak in water in a large bowl for at least an hour. Remove and squeeze dry. 2. Combine all ingredients in a food processor or blender and process until the mixture is pastelike. 3. Transfer mixture to a medium-sized saucepan and cook over mediumlow heat, stirring constantly, for 10 to 15 minutes, or until smooth and creamy. If the mixture is too thick, stir in a little bit of water. *Many Brazilian dishes get their spiciness from fresh or preserved malagueta peppers. Check Latin American markets for malagueta. If you can’t find it but still want to add some kick to your vatapá, you can substitute a few drops of hot pepper sauce. Preparation time: 10 to 15 minutes Cooking time: 10 to 15 minutes Serves 4 to 6
1. Tear bread into chunks and soak in water in a large bowl for at least an hour. Remove and squeeze dry. 2. Combine all ingredients in a food processor or blender and process until the mixture is pastelike. 3. Transfer mixture to a medium-sized saucepan and cook over mediumlow heat, stirring constantly, for 10 to 15 minutes, or until smooth and creamy. If the mixture is too thick, stir in a little bit of water. *Many Brazilian dishes get their spiciness from fresh or preserved malagueta peppers. Check Latin American markets for malagueta. If you can’t find it but still want to add some kick to your vatapá, you can substitute a few drops of hot pepper sauce. Preparation time: 10 to 15 minutes Cooking time: 10 to 15 minutes Serves 4 to 6