Try this Brazilian Seafood Stew recipe, or contribute your own.
Suggest a better descriptionIn shallow non-aluminum bowl, combine fish, shrimp, 2 tablespoons lime juice, l/4 teaspoon TABASCO? Pepper Sauce and l/2 teaspoon salt; toss to mix. Cover and marinate in refrigerator 30 minutes. In large skillet, over medium-high heat, heat oil; saute onion, green pepper and garlic until tender. Break up tomatoes; add to skillet. Add coconut milk, remaining 2 tablespoons lime juice, l teaspoon TABASCO? Pepper Sauce and l/2 tseaspoon salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer l0 minutes or until seafood is cooked through. Add shrimp and simmer an additional 5 minutes. Just before serving, stir in green onion and cilantro. Serve over rice. Makes 10 servings. * Coconut milk can be purchased in specialty stores or combine l cup shredded fresh coconut or packaged sweetened flaked coconut and l cup warm water in blender or food processor. Process 40 seconds. Strain the mixture through a fine sieve in heavy cheese cloth, squeezing to remove all liquid from the coconut. >From the Tabasco Website, formatted by
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 10 | ||
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Calories: 179 | ||
Calories from Fat: 73 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 88.3mg | 27 % | |
Sodium 1605.7mg | 55 % | |
Potassium 651.6mg | 17 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 5.8g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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