Shrimp are tossed in a quick 30-minute simple marinade of tart lime juice, garlic, and salt and cooked in a tomato sauce that’s given body with creamy coconut milk. The tomato-and-coconut sauce coats the shrimp while also mellowing the heat of the Scotch bonnet chile, leaving behind a warming and fruity spice flavor. Serve over cooked white rice and an extra lime wedge for an extra-bright bite.
What is dendê oil?
Dendê oil, also known as red palm oil, is a cooking oil made from extracted pulp of the dendê fruit and is a key ingredient in Afro-Brazilian cuisine. The oil is characterized by its vibrant red-orange color, floral fragrance, and distinct nutty and grassy flavor.
What is a Scotch bonnet chile?
A Scotch bonnet chile is a small variety of chile popular in Caribbean, West African, and Maldivian cuisines. It’s known for its spiceness and can be up to 40 times hotter than a jalapeño, according to the Scoville scale. Flavor-wise, Scotch bonnets are known for their sweet, fruitier flavor compared to other hot pepper varieties.
Notes from the Food & Wine Test Kitchen
You can find red palm oil at Latin grocery stores or online.
Suggested pairing
Pair this fresh and spicy shrimp stew with a vibrant and tangy dry Riesling, such as Zeitlos Alexander Valley.
Make ahead
Store leftovers in an airtight container in the refrigerator for up to two days.
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