Recipe courtesy of Aarón Sánchez
Seafood Saute with Coconut and Nuts: Vatapa de Camarones y Pescado
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- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 989
- Total Fat
- 72 g
- Saturated Fat
- 23 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 60 g
- Cholesterol
- 290 mg
- Sodium
- 572 mg
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 989
- Total Fat
- 72 g
- Saturated Fat
- 23 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 60 g
- Cholesterol
- 290 mg
- Sodium
- 572 mg
Ingredients
Directions
- Soak the dried shrimp in warm water, to cover, for 10 minutes. Drain the shrimp, puree them in food processor or blender, and set aside.
- Heat the 1/4 cup of dende oil or olive oil in a heavy skillet and saute the onions, garlic, jalapeno, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.
- Add the sea bass and poach it in the sauce for about 12 minutes until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes.
- Drizzle with the remaining 1 tablespoon dende oil and serve with white rice.
