Brazilian Shrimp Stew

1. 1

   Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.

2. 2

   Puree tomatoes with juice in a blender until smooth.

3. 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 puree 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. 4

   Stir in dende oil and remaining 4 tablespoons cilantro and season with salt and pepper.

5. 5

   * Available at Brazilian and West African markets and Kalustyan's (800-352-3451).

6. 6

   Gourmet.

7. 7

   December 2002.

* Per serving · 4 servings · Values may vary.