1/2 cup of olive oil
2 chopped onions
6 peeled and chopped tomatoes
2 chopped green peppers
4 tablespoons of chopped parsley
1 kg of fresh yuca, peeled and cleaned
3 cups of coconut milk
1 cup of milk
1 kg of fresh shrimp, peeled and cleaned
1/2 cup of olive oil
2 chopped onions
6 peeled and chopped tomatoes
2 chopped green peppers
4 tablespoons of chopped parsley
1 kg of fresh yuca, peeled and cleaned
3 cups of coconut milk
1 cup of milk
1 kg of fresh shrimp, peeled and cleaned
Fry half the olive oil in a pan with half the onion, tomatoes, peppers, and parsley
Add the yuca, peeled and chopped into small pieces
Cook slowly, covered, for 30 minutes, stirring frequently to prevent burning
Add common milk and 1 cup of coconut milk and cook slowly, mashing occasionally with a spoon
This takes a long time
If it thickens too much, add a little water
When the yuca is cooked, mash well
While this is happening, fry the remaining half of the vegetables with the remaining olive oil
Add the raw shrimp and cook slowly for 5 minutes
Add 2 cups of coconut milk and cook until the shrimp are ready
Combine the two mixtures and season to taste
Serve in soup bowls or coconut shells
Garnish with papaya.
