One adapted Brazilian vatapa bowl of cooked shrimp in a thick bread, coconut and peanut cream with lime and ginger.
140 gShrimps
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3 gGinger
2 gGarlic
10 gGreen onion
3 gCilantro
35 gBread
3 tbspChicken Broth
15 gPeanut Butter
0.5 cupCoconut Milk
2 tspLime juice
0.05 gCayenne pepper
0.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Tear all the bread into a narrow blending beaker. Pour over all the coconut milk and broth, press the bread into the liquid and leave for 5 minutes. Keep the already cooked shrimp refrigerated until needed.
Add all the peanut butter, finely grated ginger and garlic, chopped green onion and cilantro, lime juice, olive oil and cayenne. Blend with an immersion blender until a smooth thick cream forms, scraping the beaker as needed.
Scrape all the cream into a small heavy saucepan. Bring to a gentle simmer and cook over low heat for 6-8 minutes, stirring constantly along the bottom, until glossy, thick and spoonable. Do not let it scorch or turn into a dry paste.
Fold in all the already cooked shrimp and warm gently for 1-2 minutes until hot throughout and reheated to 74 °C. Taste before adding salt and pepper. Serve all the shrimp and thick sauce in one bowl as one portion; rice and other accompaniments are not included.