1 kg of shrimp (frozen or fresh)
1 tablespoon butter
3 tablespoons dendro oil
2 tablespoons olive oil
3 tomato halves without peel and seeds
salsa, pepper to taste
1 sprig of rosemary
1 tablespoon tomato extract
1 cup coconut milk
shredded cheese to taste
4 cups of rice
2 egg whites whipped in snow
1 kg of shrimp (frozen or fresh)
1 tablespoon butter
3 tablespoons dendro oil
2 tablespoons olive oil
3 tomato halves without peel and seeds
salsa, pepper to taste
1 sprig of rosemary
1 tablespoon tomato extract
1 cup coconut milk
shredded cheese to taste
4 cups of rice
2 egg whites whipped in snow
Cook the shrimp with the above seasonings
Check the salt and simmer in a pan with 1 tablespoon of wheat flour
As soon as it boils, remove from heat
Add 2 cups of coconut milk
Mix well
Simmer again
Add the cooked shrimp
Cook the rice as usual but not too loose
Prepare a refrigerator mold in the following way: a layer of rice, one of shrimp, and one of shredded cheese
Repeat the layers ending with shrimp
Cover with egg whites whipped in snow and sprinkle with plenty of shredded cheese
Bake to brown.