Cook onion in oil until soft and translucent; add the minced garlic and cook, stirring all the while, for about a minute. Dont let the garlic burn. Add cumin, dill, oregano, ginger and chili powder and cook, stirring all the while, for about 2 minutes more. Add the shrimp and then quickly add the clam juice, water and tomato paste (I mix them together as part of the prep, then add them to the pot). Quickly stir in the beans, season to taste with salt and pepper (I use no salt and a "pepper melange" of green, pink, white and black peppercorns). Increase the heat and, as soon as the mixture starts to boil, remove from heat, whisk in the peanut butter, adjust seasoning, and serve over rice.
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|Serving Size: 1 Serving (1250g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 507 (36%)|
|Amt Per Serving||% DV|
|Total Fat 56.3g||75 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 1364.2mg||420 %|
|Sodium 2180.4mg||75 %|
|Potassium 2842.7mg||75 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 20.6g|
|Protein 195.5g||279 %|
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Calories per serving: 1419
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