The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Shrimp Stuffing, Bahian Style (Recheio de Camarao Baiano)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup dende (palm) oil 1 medium onion, finely chopped 1 medium green bell pepper, seeded and chopped
1 fresh hot red or green pepper, seeded and chopped 1 pound fresh shrimp, peeled and chopped salt
1/2 cup palm hearts, chopped 2 egg yolks 1/2 cup thick coconut milk
1 tablespoon fresh green coriander (cilantro), chopped



1 In a skillet heat the palm oil and saute the onion and the peppers until they are softened. Add the shrimp, salt to taste, and palm hearts, and cook for a minute or two. Beat the egg yolks with the coconut milk and stir into the shrimp mixture. Add the coriander and cook, stirring over low heat until the mixture has thickened. It should have the consistency of a medium white sauce. If necessary thicken with 1/2 teaspoon arrowroot or cornstarch dissolved in 1 teaspoon water and cook for a minute or two longer. Cool.

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