We all heard those songs: Cooking Crawfish, Barracuda, Shrimp, Ducks - and all of their kind! All tasty - all fishy! Grilled, steamed, whole, diced or fresh & raw!

(Again, excuse me my lame start here, I'll soon follow suit with fish recipes and picture!)

(....errrr sorry, Ducks are only fish where I live...)

[Hey, I spotted this and thought maybe you could use it]

Môlho de Acaraj (Chile-Shrimp Sauce)
This Brazilian sauce is traditionally served over black-eyed pea
fritters (acaraj, called accra in the West Indies), but can also be
spread over other bland foods such as potatoes. It has an intense shrimp
flavor and high heat. It is traditionally made with dende, palm oil, but
I have substituted one with less saturated fat. Variation: Add 1
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.

Makes
3/4 cup

6 large shrimps, cooked, shelled, deveined, and mashed
1 onion, minced
5 fresh malagueta chiles, seeds and stems removed, minced, or substitute
tabascos, Thais, or piquins,
1/2 teaspoon salt
3 tablespoons vegetable oil, or more if needed

Methods/steps

With a mortar and pestle, crush together the shrimps, onion, chiles, and
salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.