Brazilian Shrimp and Cod Stew
1. In medium bowl, combine milk and baguette; cover with plastic wrap and let stand 20 minutes
2. In food processor, pulse cashews until small crumbs remain.
3. In large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 4 minutes, turning once. Transfer shrimp to plate
4. Mash milk mixture with back of fork. Add onion and remaining 1 tablespoon oil to skillet; cook and stir 5 minutes or until tender. Add garlic and ginger; cook and stir 1 minute or until fragrant. Stir in stock, milk mixture, cashews, and salt and pepper to taste; reduce heat to low. Cook and stir 5 minutes or until slightly thickened. Add cod; cook and stir 3 minutes. Add shrimp; cook and stir 2 minutes or until heated through, internal temperature of cod reaches 145° and shrimp turn opaque throughout. Makes about 7 cups.
5. Serve stew sprinkled with peanuts and cilantro.
- 42 g Total fat
- 22 g Saturated fat
- 203 mg Cholesterol
- 1072 mg Sodium
- 22 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 1 g Added sugars
- 37 g Protein
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Nutritional Information
- 42 g Total fat
- 22 g Saturated fat
- 203 mg Cholesterol
- 1072 mg Sodium
- 22 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 1 g Added sugars
- 37 g Protein
Directions
1. In medium bowl, combine milk and baguette; cover with plastic wrap and let stand 20 minutes
2. In food processor, pulse cashews until small crumbs remain.
3. In large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 4 minutes, turning once. Transfer shrimp to plate
4. Mash milk mixture with back of fork. Add onion and remaining 1 tablespoon oil to skillet; cook and stir 5 minutes or until tender. Add garlic and ginger; cook and stir 1 minute or until fragrant. Stir in stock, milk mixture, cashews, and salt and pepper to taste; reduce heat to low. Cook and stir 5 minutes or until slightly thickened. Add cod; cook and stir 3 minutes. Add shrimp; cook and stir 2 minutes or until heated through, internal temperature of cod reaches 145° and shrimp turn opaque throughout. Makes about 7 cups.
5. Serve stew sprinkled with peanuts and cilantro.