![Bahia-Style Shrimp in Coconut Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/Y-4cqVH2PaRc8gd6koKPAVjXPsE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bahia-style-shrimp-in-coconut-sauce-xl-200305-2000-12f495e58ada48539a3d71a7c73e7254.jpg)
Ingredients
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2 pounds large shrimp, shelled and deveined, tails left on
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3 garlic cloves, minced
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Juice of 1 lime
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Kosher salt
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2 tablespoons Annatto Oil or corn oil
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1 small onion, minced
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6 scallions, white and light green parts, minced
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1/2 medium red bell pepper, minced
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1/2 medium green bell pepper, minced
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6 plum tomatoes, minced
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1/4 cup tomato sauce
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1/2 cup unsweetened coconut milk
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1 Scotch bonnet or habanero chile, halved and seeded
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1 tablespoon minced cilantro leaves and stems
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Lime wedges, for serving
Directions
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In a large bowl, toss the shrimp with the garlic, lime juice and 1 teaspoon of salt. Let marinate at room temperature for 30 minutes.
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In a large skillet, heat the Annatto Oil until shimmering. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the minced tomatoes and cook until softened, about 5 minutes. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about 10 minutes. Increase the heat to moderately high. Add the shrimp and cook, stirring, until they're pink and opaque, about 5 minutes. Transfer to a serving dish and discard the chile. Sprinkle with the cilantro and serve with lime wedges.
Serve With
White rice.
Suggested Pairing
To complement the sauce here, look for a fruity, lightly spicy and aromatic white, such as an Argentinean Torrontés.