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- Ingredients
- Recipe
- Small shrimp1 kg
- Red pepper500 g
- Yellow pepper500 g
- Onion300 g
- Tomato500 g
- Garlic100 g
- Coconut Milk1 l
- Peeled Butter Cassava700 g
- Chopped coriander1 unit(s)
- Olive oil to taste
- Girl's Finger Pepper2 unit(s)
- Salt and pepper to taste
- Lemon1 unit(s)
- Tabasco to taste
- Separate 1/3 of the vegetables and finely chop, “brunoise”; Reserve Roughly chop the rest and put it in a pan to sauté in olive oil. When golden, add the coriander stalks, reserve the leaves for finishing, the coconut milk, and boil until everything is well cooked. Blend in a blender and set aside;
- Separate 2/3 of the cassava and put it to cook. When well cooked, pass through a sieve or hit the blender with a little of the cooking liquid, making a cream; The rest of the raw cassava, pass in a thin mandolin to make a straw; Fry in hot oil and set aside;
- Clean the shrimp, using the shells for a broth. Peels + water 1 lt + onion Reserve.
- The three steps above can be done simultaneously!!
- For finalization: Add the vegetable cream, the manioc cream and the shrimp broth in a pan, boil until it becomes a uniform cream; Saute the vegetable brunoise; Add the final cream, the sautéed brunoise and the prawns pre-seasoned with salt, pepper, lemon and tabasco, adjust salt and pepper; Attention to the point of shrimp, no More than 6 min of cooking; Finish with coriander leaves and manioc straw. Serve with white rice and dendê farofa Saute the vegetables in brunoise,
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