Tapioca cream
4 tablespoons of coconut milk
1/2 tablespoon of olive oil
4 large onions, chopped
4 tomatoes, chopped
1 pound of grated tapioca
1 green or red pepper, chopped
1 handful of parsley
Browning mixture
5 tablespoons of coconut milk
1 1/2 tablespoons of olive oil
1 tablespoon of dendrobate oil
1 1/2 pounds of shrimp without shell
6 tomatoes, chopped
6 sprigs of parsley
4 medium onions, chopped
1 clove of garlic, minced
1/2 lemon (juice)
1 pepper, chopped
Salt to taste
To decorate
10 shrimp
1 sprig of parsley
Tapioca cream
4 tablespoons of coconut milk
1/2 tablespoon of olive oil
4 large onions, chopped
4 tomatoes, chopped
1 pound of grated tapioca
1 green or red pepper, chopped
1 handful of parsley
Browning mixture
5 tablespoons of coconut milk
1 1/2 tablespoons of olive oil
1 tablespoon of dendrobate oil
1 1/2 pounds of shrimp without shell
6 tomatoes, chopped
6 sprigs of parsley
4 medium onions, chopped
1 clove of garlic, minced
1/2 lemon (juice)
1 pepper, chopped
Salt to taste
To decorate
10 shrimp
1 sprig of parsley
Tapioca cream
In a large pan, combine the grated tapioca, onion, pepper, tomato, parsley, olive oil, and salt
Cook over high heat, stirring
Add the coconut milk slowly, until it starts to simmer at the bottom of the pan. Reserve
Browning mixture
Rinse the shrimp with water and lemon juice
Drain
Season with salt, garlic, and parsley, and let it rest for 5 minutes
Heat over high heat with tomato, pepper, and olive oil
Add the coconut milk slowly, cooking while stirring, for about 8 minutes, until the shrimp is tender
Combine the tapioca cream and stir for an additional 5 minutes
Add the dendrobate oil
Place in a dish and decorate with reserved shrimp and parsley
Serve with rice.
