Directions:
- Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve.
- Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
- Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. 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 minutes. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 737.34 Kcal (3087 kJ) | ||
| Calories from fat | 524.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.24g | 90% | |
|---|---|---|---|
| Cholesterol | 61.58mg | 21% | |
| Sodium | 1372.57mg | 57% | |
| Potassium | 702.12mg | 15% | |
| Total Carbs | 36.85g | 12% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 23.74g | 47% | |
| Vitamin C | 5mg | 8% | |
| Iron | 3.4mg | 19% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 244.15 Kcal (1022 kJ) | ||
| Calories from fat | 173.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.29g | 90% | |
|---|---|---|---|
| Cholesterol | 20.39mg | 21% | |
| Sodium | 454.49mg | 57% | |
| Potassium | 232.49mg | 15% | |
| Total Carbs | 12.2g | 12% | |
| Sugars | 2.24g | 27% | |
| Dietary Fiber | 1.91g | 23% | |
| Protein | 7.86g | 47% | |
| Vitamin C | 1.7mg | 8% | |
| Iron | 1.1mg | 19% | |
| Calcium | 22.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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