Caruru De Camarao
Submitted by dixierose20
Caruru de Camarao is a traditional Brazilian shrimp stew from Bahia with okra, coconut, ground peanuts, and fresh coriander. Rich Afro-Brazilian flavors simmered into a hearty one-pot meal.
YIELD
servingsPREP
15 minCOOK
45 minREADY
Straight from the kitchens of Bahia, caruru de camarao is one of Brazil’s great Afro-Brazilian dishes. It’s a thick, fragrant stew where plump shrimp meet tender okra in a coconut-peanut sauce that’s absolutely layered with flavor.
Dried shrimp and manioc meal (or breadcrumbs in a pinch) give the broth its signature body, while fresh coriander and a generous pour of olive oil tie everything together.
This is the kind of cooking that tells a story in every bite: African roots, Brazilian soul, and a warmth that fills the whole room.
Chef Tips
- Dried shrimp are the backbone of the sauce. Look for them at Latin American or Asian grocery stores for the most intense umami punch.
- Fresh grated coconut makes a real difference here. If using dried, soak it in the boiling water for 10 minutes before mixing.
- Don’t skip the ground roasted peanuts. They thicken the stew and add a nutty richness you can’t get any other way.
- If you can’t find manioc meal (farinha de mandioca), plain breadcrumbs will do the job for thickening.
- Cook the fresh shrimp quickly over high heat so they stay tender. They’ll finish cooking when stirred back into the stew.
Ingredients
Directions
Note: Frozen thawed okra make sure to cook only the minutes recomended by package.
Manioc meal can be found in New York, and some other big cities, but in this recipe only two tablespoon is not very inportant, so you can use plain bread crumbs for the consistency.
Melt butter in 2-inch skillet over high heat; add shrimp (fresh).
Cook, stirring contantly, until opaque and tender, about 3 minutes.
Remove shrimp with slotted spoon to platter; reserve.
Reduce heat to medium-low; sauté onion in same skillet, stirring frequently until soft, 5 minutes.
Add green pepper, tomatoes, okra and ground shrimp.
Stir.
Pour boiling water over coconut.
Mix with manioc meal (can be omitted, use 2 tablespoon plain bread crumbs).
Stir into tomato mixture.
Simmer covered over low heat until okra is tender, about 25 Add reserved shrimp to tomato mixture; cook over medium-low heat, stirring constantly, umtil shrimp are hot. Stir in oil, peanuts and coriander. Season to taste.
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