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potiguar shrimp broth

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potiguar shrimp broth


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Tempo de preparo

1 hour(s)


6 servings


  • Ingredients
  • Recipe
  • whole skinless and headless shrimp700 g
  • green pepper100 g
  • red bell pepper100 g
  • yellow pepper100 g
  • very ripe tomato1 unit(s)
  • small red onion1 unit(s)
  • garlic cloves4 unit(s)
  • Coriander stalks2 to taste
  • Allspice1 to taste
  • coconut milk500 ml
  • water500 ml
  • paprika2 teaspoon
  • cassava flour2 teaspoon
  • Juice of 1 lemon1 unit(s)
  • salt1 to taste
  1. Clean the shrimp by removing the skin, head and cleaning the viscera. Reserve.
  2. For the broth, sauté the shrimp heads and shells in olive oil with a pinch of salt.
  3. When it caramelizes well, add water and cook over high heat for 10 minutes. Strain the broth and reserve.
  4. Cut the prawns into smaller pieces and reserve some whole ones to finish. Season with salt and lemon juice and grill with olive oil over a low heat. Be careful not to cook too much. Reserve.
  5. Chop the peppers, onion, tomato, garlic, peppers and coriander stalks all very finely. Refog everything in olive oil. When you get to the bottom, turn on the shrimp broth you made. Add the paprika, lemon juice and when everything is soft, turn it off and set aside.
  6. Process the stew with the coconut milk and cassava flour until you have a smooth mixture. Return to the pot and when it boils, add the prawns. Fix the salt if needed.
  7. Finish with whole prawns, cilantro and serve with toast.

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