2 1/2 cups of coconut milk
1/4 cup of chopped scallion
1/4 cup of ground coriander
3 tablespoons of olive oil
1 tablespoon of dendê oil
1.5 kg of diced tomato
500g of cleaned shrimp
6 cloves of garlic mashed
4 medium onions cut into four
3 lemons (or lemon juice)
1 green pepper without seeds cut into four
1 red pepper without seeds cut into four
Salt and black pepper to taste
2 1/2 cups of coconut milk
1/4 cup of chopped scallion
1/4 cup of ground coriander
3 tablespoons of olive oil
1 tablespoon of dendê oil
1.5 kg of diced tomato
500g of cleaned shrimp
6 cloves of garlic mashed
4 medium onions cut into four
3 lemons (or lemon juice)
1 green pepper without seeds cut into four
1 red pepper without seeds cut into four
Salt and black pepper to taste
Place the tomato, onion, peppers, garlic, scallion, and coriander in a large pot
Bring to low heat, stirring occasionally, for 20 minutes or until the vegetables are tender
Mash everything together in a blender until you get a thick sauce
If needed, add a little water
Transfer the mixture to a medium-sized pot and add all the remaining ingredients except shrimp, lemon juice, and dendê oil
Bring to medium heat for another 10 minutes
Add the shrimp, lemon, and dendê oil and let it simmer for another 10 minutes
Remove from heat, add salt, black pepper, and coconut milk
Stir and serve.
