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    Vatapa de Peixe e Camarao - Emeril

    200
    Vatapa de Peixe e Camarao - Emeril

    Photo by es123

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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.


    Nutrition