Welcome to Key Ingredient!

2 Million Recipes & Growing

Beat the Heat this Summer with these Refreshing Drinks!

See our Collection!
shared by followers | following

Vatapa de Peixe e Camarao - Emeril

Vatapa de Peixe e Camarao - Emeril
  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Vatapa de Peixe e Camarao - Emeril

Ingredients

1 cup dried shrimp
2 tablespoons olive oil
2 cups chopped onion
½ cup ground, toasted cashew nuts
½ cup ground, toasted blanched almonds
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced, seeded red chile peppers
4 cups fish or shrimp stock
1 (14-ounce) can coconut milk
2 tablespoons fresh lime juice
1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes
1 pound shrimp, peeled and deveined
Salt and freshly ground black pepper
½ cup chopped fresh cilantro leaves
6 lime wedges, for garnish
Steamed long grain white rice, accompaniment

Directions

Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Saute the onions, stirring often, until soft, 4 to 5 minutes. Add the pureed shrimp and cook for 2 minutes. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute. Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes. Reduce the heat to medium. Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes. Add the shrimp and simmer until cooked through, 3 to 4 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in 1/4 cup cilantro and remove from the heat. Arrange a scoop of rice in the center of 6 large plates or soup bowls. Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on each plate and serve immediately.

More recipes by es123

views icon 140 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In