The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Shrimp and Fish in Coconut, Nut, and Shrimp Sauce (Vatapa de Camarao e Peixe)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup dried shrimp 1/4 cup dende (palm) oil or olive oil 2 medium onions, grated
2 cloves garlic, crushed 1 cup cashew nuts, ground 1 cup blanched almonds, ground
1 cup fresh breadcrumbs 4 cups thin coconut milk 2 or more tablespoons dende (palm) oil
2 tablespoons olive oil 2 pounds see bass fillets, or other white fish 1 pound shrimp, shelled and deveined



1 Soak the dried shrimp in warm water to cover for 15 minutes. Drain the shrimp, then puree in a blender or food processor, or put through a food mill, using the fine blade. Set aside.
2 Heat 1/4 cup dende or olive oil in a heavy skillet and saute the onions, garlic, cashew nuts, almonds, and the pureed shrimp for 5 minutes. Stir in the breadcrumbs and the coconut milk, and simmer, stirring occasionally, until the mixture has the consistency of a thick bechamel sauce. Add more breadcrumbs if necessary. Remove from the heat and stir in 2 or more tablespoons of dende oil to taste.
3 Heat 2 tablespoons olive oil in a skillet and saute the fish lightly. Add the fresh shrimp, and saute for about 2 minutes, or until the shrimp turn pink. Fold the shrimp and fish mixture into the coconut milk sauce. Serve with Angu de Arroz (Molded Rice) and a hot pepper sauce, if liked.

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