Vatapa - CD Recipes -
Cooking District Recipes


Photo by jean gabriel elia
Categories: Brazilian, Fish, Seafood
Photo by jean gabriel elia
Step 1
2 lb shrimp - size 16/20
Peel and devein shrimp. Reserve shells.
Step 2
 shrimp shells
brandy as needed
2 oz olive oil
8 oz onions • diced
2 each garlic cloves • minced
4 each jalapeños • diced
.5 each fresh coconut • shredded/reserve water
2 oz peanuts-chopped
2 oz ginger root-grated
Saute shrimp shells in very hot oil and flambe with brandy. Add onions, garlic, jalapenos, coconut, peanuts, and ginger to shrimp shells. Saute for 3 minutes.
Step 3
2 oz tomato paste
4 oz white wine
1 qt fish stock
 coconut water
2 oz roux
1 cup heavy cream
salt and pepper to taste
Add tomato paste and saute for a few minutes. Deglaze with wine, add stock and bring to a boil. Reduce by 50%. Add roux and simmer for 20 minutes. Add cream and reduce to creamy viscosity. Season with salt and pepper. Strain.
Step 4
2 oz olive oil
2 lb shrimp
2 lb monkfish • 2" cubes
In hot oil saute shrimp, add monkfish, and continue to saute until done. Add sauce and adjust seasoning.
Step 5
6 oz tomato concassé • 1/4" dice
.5 each coconut shredded
3 oz peanuts • chopped
2 tbsp cilantro • chopped
 salt and pepper


No documents found

Sign In to post a comment.