Brazilian Shrimp Stew

• 1 1/4 lbs large shrimp, in shell peeled and deveined (21 to 25 per lb)
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons salt
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1 (15 1/2 ounce) can diced tomatoes with juice
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon cayenne
• 5 tablespoons coarsely chopped fresh cilantro
• 1 cup well-stirred canned unsweetened coconut milk
• 1 tablespoon palm oil (dende oil)

1. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
2. Puree tomatoes with juice in a blender until smooth.
3. Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato puree and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
4. Stir in dende oil and remaining 4 tablespoons cilantro and season with salt and pepper.
5. * Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
6. Makes 6 servings.
7. Gourmet.
8. December 2002.

shrimp, black pepper, salt, garlic, lemon juice, tomatoes, onion, green bell pepper, olive oil, cayenne, fresh cilantro, milk, palm oil

Taken from www.food.com/recipe/brazilian-shrimp-stew-194364 (may not work)