MOQUECA DE CAMARAO (SHRIMP STEW, BAHIAN STYLE)

These savory stews are made with a variety of proteins including shrimp, dried shrimp, or, when economy is important, fish. They always include two of the three ingredients referred to as the "Holy Trinity of Bahian cuisine" -- coconut milk, dendi oil. The third, malagueta pepper, is placed on the table for adding as desired.

30 shrimp, 21-25 count headless
3 tablespoons fresh lime juice
1/2 teaspoon salt
3/4 cup thin coconut milk (see recipe)
1/3 cup olive oil
2 large onions, halved and thin sliced
1 large garlic clove, crushed and minced
1 medium green pepper, seeded and sliced
3 medium tomatoes, seeded and sliced
2 tablespoon tomato paste
3 stalks green onion, sliced thin up to the green
1 1/2 teaspoons fresh parsley, minced
1/3 cup dendi oil

Peel and devein the shrimp. Place in a small bowl and sprinkle with lime juice and salt. Marinate while preparing the other ingredients.

Heat olive oil in a saute pan. Add onion, garlic and peppers. Saute until the onions are almost translucent then add tomatoes, tomato paste, scallions, and parsley. Cook until soft then add the shrimp and lime juice. Continue cooking until the shrimp are done (2 to 3 minutes).

Add the coconut milk and dendí oil. Return to almost a boil for a minute. Adjust seasonings.

Serve over white rice or rice cooked in coconut milk.

Servings: 6