In this Brazilian seafood stew, coconut milk and tomatoes flavor a savory shrimp broth:
Across Brazil, home cooks put their own spin on this classic dish. Traditionally slow-simmered in clay pots, the stew comes together in a Dutch oven and packs maximum flavor with minimal effort. Look for dedo de moça chiles and dendê oil in Latin grocery stores or online.
Heat 2 tablespoons olive oil in a Dutch oven over medium-high. Add tomato pieces, onion, bell pepper, and dedo de moça chile. Cook, stirring often, until onion and bell pepper are softened, 10 to 12 minutes. Add wine; cook, stirring occasionally, until mostly evaporated, 6 to 8 minutes. Stir in shrimp stock; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until mixture reduces by half, about 40 minutes.
Remove shrimp from refrigerator; sprinkle with black pepper and remaining 1 teaspoon salt. Heat remaining 2 tablespoons olive oil in a medium skillet over high. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 2 to 3 minutes. Transfer to a plate. Stir dendê oil and remaining 1/4 cup coconut milk into stew. Reduce heat to low and cook 1 minute. Remove from heat; stir in shrimp and chopped cilantro. Serve over rice with lime wedges; garnish with cilantro leaves.
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