Recipes from Peru, Brazil and South America :: South American Main Dish Seafood

1 (5 ounce) pkg. dried shrimp (about 2 c.)
1 large onion, thinly sliced
3 to 5 Serrano chiles, seeded and finely chopped
2 cloves garlic, chopped
1/2 tsp. paprika
1/2 tsp. crushed red pepper
2 Tbsp. olive oil or canola (or other vegetable) oil
3 c. coconut milk
1 (16 ounce) can whole tomatoes, drained and chopped
1 1/2 tsp. salt
1 c. soft bread crumbs
1 c. natural peanut butter
3 Tbsp. olive oil or canola (or other vegetable) oil
1 lb. raw shrimp, shelled and de-veined
1 lb. cod fillets, cut into 1 1/2-in. pieces
1/4 c. minced fresh cilantro

Cover dried shrimp with warm water. Let stand 15 mins.; drain. Finely chop shrimp; reserve.

Cook and stir onion, chiles, garlic, paprika and red pepper in 2 Tbsp. oil in Dutch oven over med. heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered or without a lid 15 mins. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.

Heat 3 Tbsp. oil in skillet until hot. Cook and stir raw shrimp in oil over med. heat until pink, about 3 mins. Remove shrimp to sauce mixture with slotted spoon. Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 mins. Gently stir fish into sauce mixture. Sprinkle and distribute with cilantro; serve with salsa if desired.

Yields 8 servings.