Cornstarch Cream
4 tablespoons unsalted butter
1/2 tablespoon olive oil
4 large onions, chopped
4 cups diced tomatoes
1 kg grated cassava root
1 green or red bell pepper, chopped
1 handful of fresh cilantro
Creamed Refogado
5 tablespoons unsalted butter
11/2 tablespoon olive oil
1 tablespoon dendê oil
11/2 kg shrimp without shells
6 cups diced tomatoes
6 sprigs of fresh cilantro
4 medium onions, chopped
1 minced garlic clove
1/2 lemon juice
1 green or red bell pepper, chopped
Salt to taste
To decorate
10 shrimp
1 sprig of fresh cilantro
Cornstarch Cream
4 tablespoons unsalted butter
1/2 tablespoon olive oil
4 large onions, chopped
4 cups diced tomatoes
1 kg grated cassava root
1 green or red bell pepper, chopped
1 handful of fresh cilantro
Creamed Refogado
5 tablespoons unsalted butter
11/2 tablespoon olive oil
1 tablespoon dendê oil
11/2 kg shrimp without shells
6 cups diced tomatoes
6 sprigs of fresh cilantro
4 medium onions, chopped
1 minced garlic clove
1/2 lemon juice
1 green or red bell pepper, chopped
Salt to taste
To decorate
10 shrimp
1 sprig of fresh cilantro
Creamed Refogado
In a large pot, combine the grated cassava root, onion, bell pepper, tomatoes, cilantro, olive oil, and salt
Cook over high heat, stirring constantly
Add the unsalted butter in small increments, until it starts to separate from the bottom of the pot. Reserve
Creamed Refogado
Wash the shrimp with water and lemon juice
Drain
Season with salt, garlic, and cilantro, and let it rest for 5 minutes
Heat over high heat with the onions, tomatoes, bell pepper, and olive oil
Add the unsalted butter in small increments, stirring constantly, until the shrimp is cooked through (about 8 minutes)
Add the cornstarch cream and stir for an additional 5 minutes
Add dendê oil
Place in a baking dish and decorate with reserved shrimp and cilantro
Serve with rice.
