Brazilian acaraje recipe with shrimp for 12
Recipe shopping list — copy the items into Valedo.
This recipe makes twelve acarajé for a special appetizer spread. The bean fritters are fried in palm oil and filled with shrimp and creamy vatapá.
Ingredients
Dried black-eyed peas
2 cups
Yellow onion
2
Dried shrimp
1/3 cup
Palm oil
1 quart
Large raw shrimp
1 pound
Coconut milk
1 can
French bread
4 ounces
Unsalted roasted peanuts
1/2 cup
Roma tomatoes
2
Fresh cilantro
1/3 cup
Lime
1
Kosher salt
How to make it
- Soak black-eyed peas overnight, rub off skins, and drain. 2. Blend peas with onion and salt into a thick paste. 3. Blend bread, coconut milk, peanuts, dried shrimp, and onion; cook into a thick vatapá. 4. Fry spoonfuls of bean paste in palm oil until puffed and browned. 5. Sauté shrimp with lime and salt. 6. Split fritters and fill with vatapá, shrimp, tomato, and cilantro.
Who this list is for
Plan this Brazilian acarajé list for a special appetizer spread that makes twelve filled bean fritters. It includes dried black-eyed peas for the fritters and shrimp-and-vatapá ingredients for the filling.
How to use this list
Start with dried black-eyed peas and a quart of palm oil, the key items for the twelve fritters. Add two yellow onions and dried shrimp. For the filling, buy large raw shrimp, coconut milk, French bread, unsalted roasted peanuts, Roma tomatoes, cilantro, and a lime. Check kosher salt in your pantry.
Common mistakes
Do not pick canned black-eyed peas when the list specifies dried peas. Palm oil is listed in a full quart for frying; it is not a small finishing ingredient. Keep both dried shrimp and large raw shrimp on your list because they play separate roles. French bread, coconut milk, and peanuts belong to the creamy vatapá filling, not an optional side.
What is on this list
The core ingredients are 2 cups of dried black-eyed peas, 1 quart of palm oil, 1 pound of large raw shrimp, 1 can of coconut milk, French bread, and 1/2 cup of unsalted roasted peanuts. Onions, dried shrimp, tomatoes, cilantro, lime, and salt complete the twelve-serving appetizer plan. Cross off items you own.
Before you go
Look for palm oil and dried shrimp before you start the rest of the shop. Confirm the black-eyed peas are dried and that the peanut package is unsalted roasted.
FAQ
Who is "Brazilian acaraje recipe with shrimp for 12" for?
Plan this Brazilian acarajé list for a special appetizer spread that makes twelve filled bean fritters. It includes dried black-eyed peas for the fritters and shrimp-and-vatapá ingredients for the filling.
How should I use "Brazilian acaraje recipe with shrimp for 12"?
Start with dried black-eyed peas and a quart of palm oil, the key items for the twelve fritters. Add two yellow onions and dried shrimp. For the filling, buy large raw shrimp, coconut milk, French bread, unsalted roasted peanuts, Roma tomatoes, cilantro, and a lime. Check kosher salt in your pantry.
What should I skip or avoid with "Brazilian acaraje recipe with shrimp for 12"?
Do not pick canned black-eyed peas when the list specifies dried peas. Palm oil is listed in a full quart for frying; it is not a small finishing ingredient. Keep both dried shrimp and large raw shrimp on your list because they play separate roles. French bread, coconut milk, and peanuts belong to the creamy vatapá filling, not an optional side.
What is on the "Brazilian acaraje recipe with shrimp for 12" list?
The core ingredients are 2 cups of dried black-eyed peas, 1 quart of palm oil, 1 pound of large raw shrimp, 1 can of coconut milk, French bread, and 1/2 cup of unsalted roasted peanuts. Onions, dried shrimp, tomatoes, cilantro, lime, and salt complete the twelve-serving appetizer plan. Cross off items you own.
What should I do before I go?
Look for palm oil and dried shrimp before you start the rest of the shop. Confirm the black-eyed peas are dried and that the peanut package is unsalted roasted.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.