In a large stock pot, heat the dende oil over mediumlow heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco. Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 17:24:07 -0500 From: LD Goss
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|Serving Size: 1 Serving (744g)|
|Recipe Makes: 6|
|Calories from Fat: 295 (47%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 265.3mg||82 %|
|Sodium 493.9mg||17 %|
|Potassium 1525.1mg||40 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 23.5g|
|Protein 60.3g||86 %|
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Calories per serving: 632
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