Bobó de Camarão

Method

1. Heat the palm oil in a deep skillet over medium heat for about 2 minutes until it shimmers and releases its characteristic golden color.
2. Add the pepper to the palm oil and sauté for 5 minutes until softened, stirring occasionally to build the flavor base of the dish.
3. Pour in the coconut milk, stir to combine with the pepper mixture, and bring to a gentle simmer over medium-low heat for 15 minutes until the sauce thickens slightly.
4. Season the shrimp and add them to the simmering coconut milk sauce, cooking for 8 to 10 minutes until the shrimp are pink, opaque, and fully cooked through.
5. Stir the stew gently to ensure the shrimp are evenly coated in the rich palm oil and coconut milk sauce, then remove from heat and allow to rest for 2 minutes before serving.