Ingredients
1
1/4 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4
cup fresh lemon juice
1
(14- to 15-oz) can diced tomatoes including juice
1
medium onion, finely chopped
1
green bell pepper, finely chopped
5
tbsp coarsely chopped fresh cilantro
1
cup well-stirred canned unsweetened coconut milk
Accompaniment: cooked white rice
Directions
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).
New-York Restaurants
