Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.

Martha Stewart Living, January 2004


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Toss shrimp, ginger, and paprika in a large bowl; season with salt and pepper.

  • Heat 3 tablespoons oil in a large saute pan over medium-high heat until hot but not smoking. Working in batches, and adding more oil as needed, cook shrimp, turning once, until browned on both sides, about 4 minutes total. With a slotted spoon, transfer to a plate to cool; keep pan on stove with heat turned off.

  • Set aside 6 shrimp for garnish. Shell remaining shrimp, transferring shells and heads to a large square of cheesecloth as you work. Set aside shrimp; tie cheesecloth securely into a bundle.

  • Add remaining tablespoon oil to pan, along with shallots, garlic, chile, and cumin. Cook, stirring, over medium heat for 1 minute. Stir in squash; add cheesecloth bundle and 1 cup water. Reduce heat to medium-low. Cover; simmer until squash begins to soften, about 15 minutes.

  • Stir in coconut milk and okra. Simmer, covered, until squash is cooked through and soft and the sauce is thick, about 30 minutes. Transfer cheesecloth bundle to a sieve set over the pan; squeeze liquid into sauce, and discard bundle. Stir in reserved shelled shrimp and cilantro. Season with salt and pepper.

  • Divide among small serving bowls. Garnish with reserved shell-on shrimp, and, if desired, cilantro leaves.

Cook's Notes

If you can't find whole shrimp (with heads intact), use regular medium unpeeled shrimp.