Soup Vatapa

1.Place the onion, dried shrimp, garlic and chilies in a food processor or blender and puree well.
Add a little water if necessary.
2.Heat the oil in a large saucepan over medium heat.
Add the onion-shrimp mixture and saute until cooked through, about 5-7 minutes.
3.Stir in the stock or water and whisk in the peanut or cashew butter until smooth.
Then stir in the breadcrumbs, salt and pepper.
Bring to a boil, then reduce heat to medium-low and simmer for 5-8 minutes to meld the flavors.
4.Stir in the shrimp and coconut milk and simmer another 5-6 minutes, or until shrimp is almost cooked through.
5.Remove from heat, stir in the dende oil and serve.
Vatapa de Galinha: substitute 1 1/2 pounds of cooked, shredded chicken for the shrimp.
Vatapa de Peixe: substitute 1 1/2 pounds of firm white-fleshed fish, cut into chunks, for the shrimp.
If you can't find dried shrimp, you can puree about 1 cup of fresh raw shrimp in a blender and substitute it for the dried.
A truly authentic dish would use dende, or palm oil, which gives the dish a bright yellow-orange tint.
But dende can be hard to find outside Brazil.
Try adding 1 1/2 teaspoons of turmeric to the onion-shrimp paste instead.
Some recipes call for the addition of 1 tablespoon of fresh, minced ginger.
Others for 1-2 cups of chopped tomatoes.
The breadcrumbs act as a thickener for the vatapa.
Some recipes use cornmeal instead.
Others thicken it like a gravy with flour.