2 1/2 kg of ground shrimp
4 tablespoons of lime juice
2 tablespoons of salt
1/2 kg of chopped onions
1/2 kg of ripe tomatoes, seeded and chopped
1/3 cup of ketchup
salt and black pepper to taste
2 1/2 cups of olive oil
cassava flour
2 1/2 kg of ground shrimp
4 tablespoons of lime juice
2 tablespoons of salt
1/2 kg of chopped onions
1/2 kg of ripe tomatoes, seeded and chopped
1/3 cup of ketchup
salt and black pepper to taste
2 1/2 cups of olive oil
cassava flour
Peel and clean 8 shrimp and cook them in water and salt
Reserve the shrimp and broth
Using scissors, remove the legs and head from the remaining shrimp
Place them in a bowl with lime juice and salt. Reserve
Blend in a blender the onion, tomato, cooked shrimp without shells, ketchup, and 1/2 cup of shrimp broth
Season to taste with salt and black pepper
Heat in a pan over low heat, stirring occasionally, for about 15 minutes
As needed, add some of the shrimp broth
About 20 minutes before serving, add the shrimp with shells and cook for about 3 minutes
Remove the shrimp and place them on a platter
Place the broth in a soup bowl
Each person places a little cassava flour in their plate and pours the broth (more or less broth, according to the desired thickness), stirring well so it doesn't form lumps
In a separate dish, serve the shrimp, which is savored alternately with the 'pirão'.
