Brazilian Shrimp and Black-Eyed Pea Stew with Coconut Milk, Mild Dendê Rice and Lime Farofa

Instructions

1. 1

   In a bowl, combine the shrimp with 1/2 tablespoon (7 ml) olive oil, 1 teaspoon (2 g) sweet paprika, 1/2 teaspoon (1 g) ground cumin, 1/2 teaspoon (3 g) salt, 1/4 teaspoon (1 g) black pepper, and the juice of 1 lime. Marinate for 10 minutes in the refrigerator.

2. 2

   For the rice, heat 1/2 tablespoon (7 ml) olive oil and 1/2 tablespoon (7 ml) dendê oil in a pot over medium heat. Add half of the chopped onion and sauté for 3 minutes until translucent. Stir in the rinsed rice and cook for 1 minute.

3. 3

   Add the vegetable stock or water, 1/2 teaspoon (3 g) salt, and the bay leaf. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff the rice with a fork.

4. 4

   While the rice cooks, make the farofa. In a medium skillet, melt the butter with 1/2 tablespoon (7 ml) olive oil over medium-low heat. Add the remaining half of the onion and cook for 4 minutes until softened.

5. 5

   Add the cassava flour and toast, stirring constantly, for 3 to 4 minutes until golden and crisp. Add the zest of 1 lime, a pinch of salt, and 2 tablespoons of the chopped cilantro. Mix well and set aside.

6. 6

   For the stew, heat the remaining 1/2 tablespoon (7 ml) dendê oil in a deep skillet or casserole over medium heat. Add the red bell pepper and cook for 3 minutes. Add the garlic and cook 30 seconds more.

7. 7

   Add the crushed tomato, the remaining 1 teaspoon (2 g) sweet paprika, the remaining 1/2 teaspoon (1 g) ground cumin, and the rest of the salt and black pepper. Cook for 5 minutes, stirring, until the sauce thickens slightly.

8. 8

   Stir in the coconut milk and the cooked black-eyed peas. Simmer over medium-low heat for 5 minutes so the flavors can blend.

9. 9

   Add the shrimp with all of their marinade and cook for 4 to 5 minutes, stirring gently, until pink and just firm. Turn off the heat and stir in the remaining chopped cilantro.

10. 10

    Serve the stew hot with the mild dendê rice on the side, and finish with the lime farofa spooned over the top or served alongside. If desired, add a few extra drops of lime juice just before serving.

11. 11

    If you want to keep everything warm before serving, you can transfer the stew to an oven-safe dish and hold it for 10 minutes at 200 °F / 95 °C, well covered, without continuing to cook the shrimp.