Spicy Shrimp in Coconut Sauce

This is a Brazilian favorite from the state of Bahia. If you can't find dende oil, a Brazilian staple palm oil, you can substitute annato or peanut oil, but the flavor won't be quite as authentic. Still delicious, though, this dish is a flavorful stir fry addition to your menu.

The dende oil and the coconut milk make this recipe high in saturated fats.

• 1 pound large shrimp, peeled & deveined
• 1/2 cup chopped onions
• 2 tablespoon dende (palm oil) or other cooking oil such as annato or peanut
• 1/4 cup chopped garlic
• 1/2 cup chopped fresh cilantro
• 1/2 cup walnuts
• 1/2 cup chopped tomatoes
• 1 cup chopped broccoli
• 1/4 coconut milk
• 2 teaspoon paprika
• 1 teaspoon coriander
• 1/4 cup chopped fresh parsley
• 1 teaspoon thyme
• 1/2 teaspoon lemon juice
• 3 dried red chilis (chopped finely)
• 1/2 cup rice

Warm oil on medium heat. Add paprika and the onions. Saute over low heat until onions are transparent. Add garlic, coriander, thyme, parsley, cilantro, chilis, and walnuts. Continue to cook for 3 to 5 minutes, stirring now and then. Add the tomatoes. Cook for another 5 minutes, stirring now and then. Finally add the broccoli, coconut milk, and shrimp. Cook for about 5 minutes (until shrimp are cooked).

Serve over rice.

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