Brazilian Seafood Stew-Vatapa

• 1 (5 ounce) package dried shrimp (about 2 cups)
• 1 large onion, thinly sliced
• 3 -5 serrano chilies, seeded and finely chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 3 cups coconut milk
• 1 (16 ounce) can whole tomatoes, drained and chopped
• 1 1/2 teaspoons salt
• 1 cup soft breadcrumbs
• 1 cup natural-style peanut butter
• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• 1 lb raw shrimp, shelled and de-veined
• 1 lb cod fish fillet, cut into 1 1/2-inch pieces
• 1/4 cupfresh cilantro, minced

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 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; serve with salsa if desired.

shrimp, onion, serrano chilies, garlic, paprika, red pepper, olive oil, coconut milk, tomatoes, salt, breadcrumbs, naturalstyle peanut butter, olive oil, shrimp, fillet, cupfresh cilantro

Taken from www.food.com/recipe/brazilian-seafood-stew-vatapa-370124 (may not work)