This is a version of a way-south-of-the-border "stew" that's popular in Ipanema (where the girls are). That's in Brazil, for all of you geographically challenged. The dish is often called moqueca (pronounced moe-KAY-kah).

Our method calls for you to shuck the shrimp, then boil the shells to add flavor to the broth.

Hot, cooked rice should accompany our main course. We like fragrant jasmine rice and occasionally brown rice with this. Add a salad that combines fresh greens, colorful melons, onions or scallions and a sweet-tart dressing. And some soft, fresh pita bread wedges for sopping up the juices.

2 1/4 pounds medium shrimp, peeled, deveined, shells reserved

3 cups water

3 tablespoons unsalted butter

1 medium-small onion, chopped

2 quite large tomatoes, seeded, chopped (but you can leave the skins on)

1 1/4 cup unsweetened coconut milk

1/3 cup fresh lime juice

1/3 cup chopped, fresh cilantro

A few dashes hot pepper sauce (e.g. Tabasco)

Pepper and salt to taste

Hot, cooked rice for 6 servings

Additional cilantro sprigs and lime wedges, for serving

For the "flavoring" shells, in medium saucepan, combine shells and the 3 cups water and bring to a boil. Boil until liquid is reduced to about 1 cup, about 10 minutes. Strain into a sieve over a medium-size bowl. Set broth aside.

In large, deep, heavy, non-stick skillet over medium, heat butter just until melted and beginning to sizzle. Add onion and saute until slightly softened, about 5 minutes. Add tomatoes and saute 2 minutes. Add shrimp broth, coconut milk and lime juice and bring to a boil. Add shrimp and simmer until just opaque in center, about 3 minutes. Stir in cilantro. Turn heat off. Add some hot pepper sauce. Taste broth for balance. Add additional pepper and salt, if needed.

To serve, spoon rice into each of six shallow soup plates. Ladle some of the shrimp stew over the rice. Garnish each serving with cilantro wedges and/or lime wedges. Makes about 6 servings.

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