Diva Nirvana

Diva nirvana is sipping and noshing our way around the globe, and what better in these flimsy economic times than a day at the Epcot International Food & Wine Festival: French escargot with Pinot Noir, American lobster rolls with a lager, Spanish crema catalana with sparkling wine. (The annual fest runs for 6 weeks each year.) 

Our favorite taste was this sensuous stew from Rio de Janeiro that perfumes the kitchen with garlic, lime, cilantro and coconuts.  Put on a little samba music, sip a sweet caipirinha, chop to the rhythm and pretend it’s suppertime after a day on the beach at Ipanema.     

Moqueca de Camarão

(Shrimp Stew with Coconut Milk)

Serves 4 to 6

36 large shrimp, peeled and de-veined

6 tablespoons chopped cilantro leaves, divided

2 tablespoons fresh lime juice

6 cloves garlic, finely chopped

1 teaspoon coarse salt

2 medium yellow onions, chopped, divided

1 (13.5-ounce) can coconut milk

1⁄4 cup extra virgin olive oil

4 plum tomatoes, chopped

2 tablespoons butter

4 cups cooked long-grain white rice

Place shrimp in wide shallow dish.  Stir together 2 tablespoons cilantro, lime juice, garlic and salt in a small bowl and pour over shrimp.  Turn shrimp to coat and marinate at room temperature for 20 minutes.

Purée half of the chopped onions and the coconut milk in a blender; set aside.

Heat oil in a large deep skillet over medium heat.  Add remaining chopped onions and cook until translucent, 5 to 6 minutes. Add tomatoes and 2 tablespoons cilantro, stirring occasionally until tomatoes are soft, about 5 minutes. Stir in coconut milk purée and bring to a boil; reduce heat to medium-low and simmer for 8 to 10 minutes or until sauce is slightly thickened.  Stir in butter.

Add shrimp, pouring any remaining marinade in the skillet.  Stir in remaining cilantro.  Bring to a boil, then reduce heat to medium, cover and cook for 5 minutes or just until shrimp turn pink. To serve, spoon over a little hot rice to soak up the delicious broth.