2 1/2 cups of coconut milk
1/4 cup of chopped scallions
1/4 cup of ground cumin
3 tablespoons of olive oil
1 tablespoon of dendê oil
1.5 kg of diced tomatoes
500 g of cleaned shrimp
6 crushed garlic cloves
4 medium onions cut into quarters
3 lemons (or lemon juice)
1 green bell pepper, seeded and cut into quarters
1 red bell pepper, seeded and cut into quarters
Salt and black pepper to taste
2 1/2 cups of coconut milk
1/4 cup of chopped scallions
1/4 cup of ground cumin
3 tablespoons of olive oil
1 tablespoon of dendê oil
1.5 kg of diced tomatoes
500 g of cleaned shrimp
6 crushed garlic cloves
4 medium onions cut into quarters
3 lemons (or lemon juice)
1 green bell pepper, seeded and cut into quarters
1 red bell pepper, seeded and cut into quarters
Salt and black pepper to taste
1
In a large pot, combine the tomatoes, onion, bell peppers, garlic, scallions, and cumin
2
Bring to low heat, stirring occasionally, for 20 minutes or until the vegetables are tender
3
Blend everything in a blender until you get a thick sauce
If needed, add a little water
4
Transfer the mixture to a medium pot and add the remaining ingredients except for the shrimp, lemon juice, and dendê oil
5
Bring to medium heat for another 10 minutes
6
Add the shrimp, lemon juice, and dendê oil and let it simmer for another 10 minutes
7
Remove from heat, add salt, black pepper, and coconut milk, stir, and serve.
