“I got this recipe from Epicurious.com courtesy of Gourmet, December 2002...made this for dinner Sunday I followed these instructions to a T and boy oh boy this was fantastic served over basmati rice...I truly highly recommend this....”

Ingredients Nutrition


  1. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
  2. Purée tomatoes with juice in a blender until smooth.
  3. Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
  4. Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
  5. * Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
  6. Makes 6 servings.
  7. Gourmet.
  8. December 2002.

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