Rice with Shrimp

In a kitchen pot, place the shrimp with their heads facing down

Using a sharp knife, cut between the tentacles and eyes, separating the shrimp into two parts

Cut off the antennae and reserve

Cut the shrimp along the top of its body

Open it up and leave the internal part facing upwards

With the knife, make some superficial cuts diagonally on the shrimp's body

Repeat the cuts in the opposite direction, forming a checkerboard pattern

Reserve the tentacles and the bodies

In a medium saucepan, bring the fish broth to a boil

Add the shrimp bodies, antennae, and reserved tentacles and cook over medium heat, stirring occasionally, until the body wraps itself around its own shape (approximately 1 minute)

Drain and reserve separately the cooking liquid and the shrimp parts

In a large saucepan, over high heat, sauté the onion and garlic in dendê oil, stirring occasionally, until the onion is soft (approximately 2 minutes)

Add the rice and stir constantly, until it's loose (approximately 5 minutes)

Add the reserved cooking liquid, coriander, dedo-de-moça pepper, ginger, and salt, mix well, and let it simmer (approximately 1 minute)

Cook over low heat until the rice starts to soften (approximately 10 minutes)

Add the reserved shrimp and cook until they're soft (approximately 15 minutes)

Transfer to a large bowl, add the chopped green onions, and mix well

Decorate with green onion tips and dedo-de-moça peppers, and serve immediately

194 calories per serving

Note: In this recipe, the cutting of shrimp is typical in Chinese cuisine

We Westerners have dendê oil, which is essential in Baian cuisine.