Ingredients
Units
Scale
- Shrimp stock:
- 1 lb. unpeeled head-on, tail-on raw large shrimp
- 4 cups bottled still water
- 1 small yellow onion, cut into halves, peel still on
- 1 large, peeled roughly-chopped carrot (from 1 large carrot)
- 1/2 cup (4 oz.) dry white wine
- 1/4 cup roughly-chopped celery
- 3 cilantro sprigs
- 1 sprig fresh dill (Optional TFD addition)
- 2 thyme sprigs
- 3 medium garlic cloves, smashed
- 1 tsp. kosher salt
- ***
- The stew:
- 1/3 lbs. head-on shrimp, preferably large ones
- 1/3 lb. mild, skinless white fish fillets – TFD enjoys sea bass
- 3 small plum tomatoes, bottom of each scored with a 1/2-inch “X”
- 1/4 cup olive oil, divided
- 1 1/2 cups thinly-sliced yellow onion
- 1 cup sliced red bell pepper
- ***
- About 1 Tbsp. (or more to taste) of the Hirshon Tempero Baiano seasoning blend, made from equal parts of:
- dried Oregano
- smoked Paprika (TFD change, original was sweet)
- Cumin seed
- white pepper (you can use black, if you must)
- Coriander seed
- dried Thyme
- dried Basil
- dried bay leaf powder
- Onion powder
- Garlic powder
- Cayenne pepper
- freshly-grated Nutmeg
- kosher salt
- cayenne powder
- curry powder
- dried rosemary powder
- ***
- 1 cup (8 ounces) dry white wine
- 4 cloves peeled garlic (TFD optional addition)
- 1/2 cup well-shaken and stirred unsweetened canned coconut milk, divided
- 2 tsp. kosher salt, divided
- 1/2 tsp. black pepper
- 2 Tbsp. dendê (red palm) oil, or more to taste
- 1/4 cup chopped fresh cilantro
- 3 cups cooked long-grain white rice, warmed
- Lime wedges, for serving
- Fresh cilantro leaves, for garnish
Instructions
- For the Tempero Baiano seasoning:
- Toast whole spices in a dry frying pan over medium heat until fragrant. Grind them to a powder in a spice grinder and combine with remaining herbs and spices. Excess should be stored in a tightly-closed container for up to 2 months.
- Make the shrimp stock:
- Remove heads and shells from shrimp; set aside. Devein shrimp; place shrimp in a bowl, and chill, covered, until ready to use. Combine shrimp heads and shells, with all remaining stock ingredients in a large saucepan.
- Bring to a simmer over medium; cook, stirring occasionally, until mixture reduces to about 3 cups, about 30 minutes.
- Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside until ready to use. (Stock can be stored in an airtight container up to 5 days in the refrigerator or up to 1 month in the freezer.)
- Make the stew:
- Bring a large saucepan filled with water to a boil over high. Add tomatoes; cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl filled with ice water; let stand until cool, about 5 minutes. Remove from ice water; peel and discard tomato skins. Remove and discard seeds. Chop tomatoes into 3/4-inch pieces.
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add tomato pieces, onion, 2 cloves of garlic (peel removed and smashed), the bell pepper, and Tempero Baiano spice mix to taste.
- Cook, stirring often, until onion, garlic and bell pepper are softened, about 8-10 minutes – reduce heat if it starts to look like it is going to brown. Add wine; cook, stirring occasionally, until mostly evaporated, 6-8 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. Reduce heat to low; stir in ¼ cup coconut milk and 1 tsp. salt. In the last ten minutes of cooking time, add the head-on, unpeeled shrimp.
- Remove peeled shrimp from refrigerator; sprinkle with freshly-ground black pepper and remaining 1 tsp. kosher salt.
- Heat remaining 2 Tbsp. olive oil in a medium skillet over high. Add previously-peeled shrimp and chopped fish; cook, stirring occasionally, until opaque and cooked through, 2 to 3 minutes. Transfer to a plate.
- Stir in dendê oil and remaining 1/4 cup coconut milk into stew. Reduce heat to low, and cook 1 minute. Remove from heat; stir in chopped cilantro and the remaining 2 garlic cloves (through the garlic press).
- Serve over rice with lime wedges; garnish with extra cilantro leaves.
