Coconut Milk Shrimp Stew

Recipe by Márcia Batista, from Restaurante Boteco Brazil, Vancouver.


  • lbs onions, peeled and chopped
  • 1 lbs, ripe tomatoes, seeded and chopped
  • 4 tbsp finely cilantro, finely chopped
  • 2 lbs manioc/cassava/yuca root, peeled, boiled and mashed
  • 2 cups coconut milk
  • 1 kg medium or large shrimp, 3 clove garlic, minced
  • 1/2 tbsp salt
  • 1 red, yellow and green. bell pepper, seeded and chopped
  • 2 celery stalk chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp dendê oil

How to Prepare

Using a skillet, fry onions in palm oil until golden brown. Add peppers, celery and tomatoes. When vegetables have softened add crème de manioc (Casava Paste). Season with salt and red pepper.

In a separate skillet heat olive oil then add garlic and shrimp stirring constantly. Remove from heat when shrimp turns a pink color. Mix sautéed vegetables with fried shrimp and coconut milk. Let mixture simmer then add cilantro before serving.

Serve with white rice and Batata Palha (Potato Sticks).