Manioc cream
1 kg of manioc peeled and grated
1 kg of chopped onion
1 kg of ripe tomato diced
2 green peppers diced
1 small bunch of chopped parsley
1 can of coconut milk
2 tablespoons of olive oil
Shrimp
1/2 cup of olive oil
1 minced garlic clove
3 diced tomatoes
3 chopped onions
2 green peppers diced
1 kg of large shrimp peeled and cleaned
2 cans of coconut milk
2 soup spoons of dendê oil
Salt and parsley to taste
Manioc cream
1 kg of manioc peeled and grated
1 kg of chopped onion
1 kg of ripe tomato diced
2 green peppers diced
1 small bunch of chopped parsley
1 can of coconut milk
2 tablespoons of olive oil
Shrimp
1/2 cup of olive oil
1 minced garlic clove
3 diced tomatoes
3 chopped onions
2 green peppers diced
1 kg of large shrimp peeled and cleaned
2 cans of coconut milk
2 soup spoons of dendê oil
Salt and parsley to taste
Prepare the manioc cream: in a large pot, put the grated manioc, onion, tomato, pepper, and parsley
Bring to high heat and add, alternately, coconut milk and olive oil
Stir until it comes out from the bottom of the pot. Reserve
Separately, put the olive oil, garlic, salt, parsley, tomatoes, onions, peppers, and shrimp in a pot and bring to high heat
Add coconut milk slowly and let cook for five minutes at high heat
Join the manioc cream and mix
Cook for another five minutes
Add dendê oil, stir, and remove from heat
Serve immediately.
