Recipe Blog Book

1 (5 ounce) package dried shrimp

1 large onion, thinly sliced

3 to 5 Serrano chiles, seeded and finely chopped

2 cloves garlic, chopped

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper

2 tablespoons olive oil or vegetable oil

3 cups coconut milk

1 (16 ounce) can whole tomatoes, drained and chopped

1 1/2 teaspoons salt

1 cup soft bread crumbs

1 cup natural peanut butter

3 tablespoons olive oil or vegetable oil

1 pound raw shrimp, shelled and de-veined

1 pound cod fillets, cut into 1 1/2-inch pieces

1/4 cup minced fresh cilantro

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

2. 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 for 15 minutes. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.

3. 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 and serve with salsa if desired.