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- Ingredients
- Recipe
- Red Pepper1 tablespoon
- Yellow Pepper1 tablespoon
- Green Pepper1 tablespoon
- Celery1 tablespoon
- Garlic1 tablespoon
- Garlic3 unit(s)
- Onion1 tablespoon
- Palm oil50 ml
- Tomato Extract2 tablespoon
- Mandioquinha / Baroa Potato500 g
- Coconut Milk200 ml
- Ginger1 tablespoon
- Large Shrimp500 g
- Shrimp Broth1.5 l
- Coriander Grain1 teaspoon
- Mustard Grain1 teaspoon
- Bay Leaf2 unit(s)
- Onion1 unit(s)
- Carrot1 unit(s)
- Girl Finger Pepper1 unit(s)
- White Pepper1 teaspoon
- Coriander2 tablespoon
- Salt to taste
- Spicy Paprika to taste
- Black pepper to taste
- Shrimp broth Clean the shrimp heads and shells. In a roast, gather: peels, heads, carrot in large pieces and the onion (cut in half), take it to the oven at 200 degrees until it starts to caramelize. Transfer to a deep pan and add: coriander stalks, coriander and mustard grains, seedless girl's finger pepper, ginger peels, 2 cloves of garlic, bay leaves and 3 liters of water. If you have time, leave it on low heat for 3 hours... If you're in a hurry, no problem, high heat and 40 minutes.
- Stew Peel and chop the cassava. Cook in 1.5 liters of the shrimp broth until very soft. With a potato masher, mash the manioc in the cooking broth and set aside. Season the shrimp (cleaned) with salt and paprika. In a pan (low and wide) with a thread of palm, seal the shrimp (do not overlap them, make the amount that your pan can hold in a layer) on high heat for 30 seconds each side, remove and set aside. Place the rest of the palm peppers, onion, 1 clove of garlic, ginger, celery and Poró in the pan - all finely chopped (brunoise) and fry well (5 minutes) Add the tomato paste and fry for another 2 minutes. Add the butternut squash cream and coconut milk. If it's too thick, top it off with shrimp broth. Season with salt and pepper and cook for 5 minutes. Add the prawns, smother for 2 minutes and add the chopped cilantro. Serve with rice and farofinha.
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