Caruru Recipe – Eats Now

Name: Caruru
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds okra pods Small, topped, tailed, and cut small pieces; salt to taste; freshly ground black pepper to taste; 3 tablespoons ground dried shrimp see * Note 1; 1 pound jumbo shrimp peeled and deveined; 1 cup roasted peanuts; 2 tablespoons dende oil see * Note 2; 1 onion medium, very finely chopped; 2 garlic cloves minced; 1 teaspoon red chile flakes; 1 cup water; 1 cilantro leaves only finely chopped; 1 Tabasco Sauce; cooked white rice for serving; 12 jumbo shrimp Cooked; 1 red bell pepper stemmed, seeded, cut fine julienne; cilantro sprigs; lemon wedges for serving

Servings: persons

2 tablespoons olive oil
2 pounds okra pods Small, topped, tailed, and cut small pieces
salt to taste
freshly ground black pepper to taste
3 tablespoons ground dried shrimp see * Note 1
1 pound jumbo shrimp peeled and deveined
1 cup roasted peanuts
2 tablespoons dende oil see * Note 2
1 onion medium, very finely chopped
2 garlic cloves minced
1 teaspoon red chile flakes
1 cup water
1 cilantro leaves only finely chopped
1 Tabasco Sauce
cooked white rice for serving
12 jumbo shrimp Cooked
1 red bell pepper stemmed, seeded, cut fine julienne
cilantro sprigs
lemon wedges for serving

1
In a medium heavy skillet, heat the olive oil over high heat. Add the okra and toss constantly until seared and golden, about 2 minutes. Remove from the heat, season to taste with salt and pepper and set aside.
2
In the bowl of a food processor, combine the ground dried shrimp with the fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as necessary, until the mixture forms a chunky paste.
3
In a large, heavy skillet heat the Dende oil over medium heat. Add the onion, garlic and chile flakes and cook, stirring frequently, for 2 to 3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to mix. Pour in the water and bring to a simmer. Reduce the heat to low and simmer the Caruru gently for 30 minutes, stirring occasionally. The mixture will be quite thick. Stir in the reserved okra, cilantro and tabasco and cook for 2
4
Serve over white rice, garnished with the cooked jumbo shrimp, red pepper julienne, cilantro sprigs and lemon wedges.

857

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds okra pods Small, topped, tailed, and cut small pieces, salt to taste, freshly ground black pepper to taste, and more.

Yes, Caruru falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caruru

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions