Place dried shrimp in a bowl and cover with boiling water. Leave for 20 minutes for the shrimp to soften. Drain.
Rough chop the nuts by hand with a knife so that it is easier for the blender to grind. Combine nuts and shrimp in a food processor or blender and grind to a fine powder.
In a large skillet, heat dende oil. Add onions, garlic and jalapeno. Saute until vegetables are softened.
Add shrimp nut powder, fish stock and coconut milk. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
Add fish and simmer for 10 minutes.
Add shrimp and cilantro. Simmer for 4 minutes.
Add salt to taste.
Serve with rice or farofa (toasted cassava meal/yuca) drizzled with palm oil.