Cassava cream
1/2 tablespoon of olive oil
4 tablespoons of coconut milk
1 pound of fine cassava grated
4 large onions, chopped
1 green or red bell pepper, chopped
4 tomatoes, chopped
5 sprigs of cilantro
For the refogado
1 1/2 tablespoons of olive oil
5 tablespoons of coconut milk
1 tablespoon of dendê oil
1 1/2 pounds of shrimp without shells
1 garlic clove, minced
1 lime (juice)
6 tomatoes, chopped
4 medium onions, chopped
1 bell pepper, chopped
6 sprigs of cilantro
Salt to taste
For decorating
1 sprig of cilantro
Cassava cream
1/2 tablespoon of olive oil
4 tablespoons of coconut milk
1 pound of fine cassava grated
4 large onions, chopped
1 green or red bell pepper, chopped
4 tomatoes, chopped
5 sprigs of cilantro
For the refogado
1 1/2 tablespoons of olive oil
5 tablespoons of coconut milk
1 tablespoon of dendê oil
1 1/2 pounds of shrimp without shells
1 garlic clove, minced
1 lime (juice)
6 tomatoes, chopped
4 medium onions, chopped
1 bell pepper, chopped
6 sprigs of cilantro
Salt to taste
For decorating
1 sprig of cilantro
Cream
In a large pan, combine the cassava grated, onion, bell pepper, tomato, cilantro, olive oil, and salt
Cook over high heat, stirring constantly
Add the coconut milk gradually, until you get a creamy sauce that separates from the bottom of the pan. Reserve
Refogado
Season the shrimp with lime juice and place it in a large pan
Add the garlic, salt, cilantro, tomato, bell pepper, and olive oil
Add the coconut milk gradually, until the shrimp is tender (about 8 minutes), stirring constantly
Set aside ten shrimp for decorating and add the cassava cream
Stir for about 5 minutes and add dendê oil
Place everything in a baking dish and decorate with the reserved shrimp and cilantro sprig
Serving with rice.
