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Shrimp With Okra And Peanuts
(Caruru)
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| What You Need: |
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3 pounds raw shrimp in their shells
3 tablespoons butter
2 tablespoons coarsely chopped onion
2 tablespoons coarsely chopped green pepper
2 large tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute ¾ cup chopped, drained, canned Italian plum tomatoes
½ pound fresh okra or a thoroughly defrosted 10-ounce package frozen okra, cut into 1-inch pieces
¼ pound dried shrimp, pulverized with a mortar and pestle
2 tablespoons manioc meal
1½ cups coconut milk, made from 1 coconut and 1½ cups water or milk
1/3 cup dende oil, if available
1/3 cup dry-roasted peanuts, wrapped in a towel and crushed with a rolling pin
2 tablespoons finely chopped fresh coriander (cilantro)
3 cups hot cooked rice (made from 1 cup raw long-grain rice)
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| How To Cook: |
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1. Shell the shrimp. With a small, sharp knife, devein them by making a shallow incision down their backs and removing the black or white intestinal veins with the tip of the knife.
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2. In a heavy 12-inch skillet, melt the butter over moderate heat and in it cook the shrimp for 2 or 3 minutes, turning them frequently, until they are firm and pink. With a slotted spoon, transfer the shrimp to a bowl and set aside.
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3. Add the onion to the butter remaining in the pan and cook, stirring frequently, for 5 minutes, or until the onion is soft and transparent but not brown. Add the green pepper, tomatoes, okra and dried shrimp.
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4. Stir the manioc meal into the coconut milk, and pour the mixture into the pan. When the ingredients are well combined, cover the pan, reduce the heat to low, and simmer for 25 minutes, or until the okra is tender.
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5. Return the shrimp to the skillet and cook, stirring, for about 5 minutes, or until the shrimp are heated through. Stir in the dende oil, crushed peanuts and coriander, taste for seasoning, and serve at once over a mound of hot cooked rice.
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6. Traditionally the shrimp is served with molho de pimenta e limao" presented separately in another serving bowl.
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