Brazilian Bahian Shrimp and Greens Stew

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This Bahian greens and shrimp dish, rooted in the Afro-Brazilian cooking of Salvador, combines tender collard greens simmered in vibrant red palm oil (dendê) with plump shrimp, coconut milk, and aromatics. It is traditionally served over white rice or with pirão and showcases the earthy, slightly nutty flavors that define Bahian home cooking.

Nutrition Facts

Per serving (estimated)

• 335 kcalCalories
• 19 gFat
• 10 gSaturated Fat
• 11 gCarbs
• 4 gFiber
• 5 gSugar
• 29 gProtein
• 720 mgSodium
• 680 mgPotassium
• 225 mgCalcium
• 3.8 mgIron
• 42 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the shrimp

• 1.5 lbs large shrimp, peeled and deveined
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp dried shrimp, rinsed and chopped (optional)

For the greens and base

• 1 large bunch collard greens (about 1 lb), stems removed and leaves thinly sliced
• 3 tbsp dendê (red palm oil)
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 medium ripe tomato, diced
• 1 cup full-fat coconut milk
• 2 scallions, thinly sliced (whites and greens separated)
• 1 small malagueta or habanero pepper, minced (optional)
• 1/2 tsp kosher salt, plus more to taste

Directions

1. Season the shrimp with sea salt and black pepper, then set aside while you prep the greens.
2. Heat the dendê palm oil in a wide skillet or Dutch oven over medium heat until melted and shimmering, about 1 minute.
3. Add the diced onion and cook, stirring often, until softened and translucent, 3 to 4 minutes.
4. Stir in the garlic, tomato, whites of the scallions, and minced chili if using; cook until the tomato breaks down into a chunky sauce, about 4 minutes.
5. Add the sliced collard greens and 1/4 cup water, toss to coat, then cover and cook until the greens wilt and turn silky, 6 to 8 minutes.
6. Pour in the coconut milk and bring to a gentle simmer; let the greens braise another 3 minutes so the flavors marry.
7. Nestle the fresh shrimp (and dried shrimp, if using) into the greens and cook just until the shrimp turn pink and curl, 4 to 5 minutes.
8. Taste and adjust with additional salt; remove from heat and sprinkle with the reserved scallion greens.
9. Let the stew rest off the heat for 2 minutes so the palm oil settles back into the sauce, then serve hot over steamed white rice or with pirão.

Cook’s Notes

• If you cannot find dendê palm oil, a mix of 2 tbsp olive oil plus 1 tbsp annatto oil will give an approximate color, though the signature earthy flavor will be missing.
• Kale or mature spinach can stand in for collards; reduce the braising time by 1 to 2 minutes for spinach to avoid a watery result.
• Dried shrimp is optional but adds deep umami; soak it in warm water for 10 minutes before chopping to soften.
• Malagueta peppers are potent, so start with half and add more only if you want noticeable heat.
• Leftovers keep in the refrigerator for up to 2 days; reheat gently over low heat so the shrimp stay tender.

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