Vatapà

It took a lot of experimenting to come up with this great version of the classic Bahian dish, rich with coconut, peanuts, shrimp, and chilies. We eliminated the traditional dende or palm oil (and that extra dose of saturated fat isn’t missed); paprika acts as a substitute for its red color. And we replaced the dried shrimp–with its strong smell and odd (to Americans) taste–with a stock made from shrimp shells that provides that certain funky undertone the dried shrimp imparted.