Classic Acarajé with Spicy Shrimp Filling 🦐✨

 New Recipe

Classic Acarajé with Spicy Shrimp Filling 🦐✨

Ingredients:

• For the batter:

  • 2 cups dried black-eyed peas, soaked overnight
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 tsp ground cayenne pepper (optional, for heat)
  • Palm oil or vegetable oil (for frying)

• For the shrimp filling:

  • ½ lb (225 g) small shrimp, peeled and deveined
  • 1 tbsp palm oil or olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 small red chili, minced (optional)
  • 1 medium tomato, chopped
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ cup coconut milk
  • Salt and pepper to taste

• For serving:

  • Fresh cilantro, chopped
  • Lime wedges

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Instructions:

1. Prepare the batter:

   • Drain the soaked black-eyed peas and rub them to remove the skins. Rinse thoroughly to remove all skins.
   • Blend the peeled black-eyed peas, onion, garlic, salt, and cayenne pepper in a food processor until a smooth, thick batter forms. Set aside.

2. Prepare the shrimp filling:

   • Heat palm oil in a skillet over medium heat. Add the onion, garlic, and chili (if using), and sauté until fragrant.
   • Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp and set aside.
   • In the same skillet, add the tomato, smoked paprika, cumin, coconut milk, and a pinch of salt and pepper. Simmer until the sauce thickens slightly, about 5 minutes.
   • Return the shrimp to the skillet and stir to coat. Remove from heat.

3. Fry the acarajé:

   • Heat palm oil in a deep skillet or pot to 350°F (175°C).
   • Using a spoon, scoop the batter into small balls and carefully drop them into the hot oil. Fry in batches for 3-5 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.

4. Assemble and serve:

   • Slice each fried acarajé open like a sandwich and stuff with the shrimp filling.
   • Garnish with fresh cilantro and serve with lime wedges on the side.

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Optional Variations:

• Vegetarian Filling: Replace shrimp with sautéed vegetables (e.g., bell peppers, mushrooms, and zucchini) or a spicy bean mixture.
• Sweet Twist: Serve acarajé with a sweet coconut or banana filling for a dessert version.
• Smoky Flavor: Add a touch of smoked chili powder to the batter for extra depth.

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