Name: Shrimp-Stuffed Fish in Pepper Sauce
Prep time: 60 min
Cook time: 40 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons olive oil, for filling and sauce; 1 tablespoon garlic, finely chopped, for filling; 1/4 cups white onion, chopped, for the filling; 500 grams shrimp, clean, peeled for the filling; 1/4 cups ear corn, yellow, for the filling; 1 cup bell pepper, in slices, for the filling; 1 cup pumpkin, cut into thin strips for the filling; 6 sea bass, in fillets of 150 g each; 1 pumpkin, cut into thin slices; 6 green onion stalks, in strips, to tie the fillets; 2 tablespoons olive oil, for the sauce; 2 red bell peppers, seedless, no stem; for the sauce; 1 clove garlic, for the sauce; 1/4 onions, for the sauce; 1/2 cups evaporated milk, for the sauce; 1/4 cups cashews, for the sauce; 1/4 cups cream cheese, for the sauce; 1 teaspoon salt; 1 pinch pepper, for the sauce

Preparation

20 mins

40 mins

Medium

Preheat the oven to 180° C. For the filling, heat a skillet over medium heat and cook the onion and garlic with the olive oil. Add the shrimp, season with salt and pepper, and cook for 3 minutes. Incorporate the corn, peppers, and zucchini. Cook until the vegetables soften, season, and remove.