2 1/2 kg of graded shrimp
4 spoons of lemon juice
2 spoons of salt
1/2 kg of chopped onions
1/2 kg of ripe tomatoes, seedless and chopped
1/3 cup of ketchup
to taste with salt and black pepper
2 1/2 cups of olive oil
tapioca flour
2 1/2 kg of graded shrimp
4 spoons of lemon juice
2 spoons of salt
1/2 kg of chopped onions
1/2 kg of ripe tomatoes, seedless and chopped
1/3 cup of ketchup
to taste with salt and black pepper
2 1/2 cups of olive oil
tapioca flour
Peel and clean 8 shrimp and cook them in water and salt
Reserve the shrimp and broth
Set aside
With scissors, remove legs and heads from remaining shrimp
Place them in a bowl with lemon juice and salt
Set aside
Blend onion, tomato, cooked shrimp without shells, ketchup, and 1/2 cup of shrimp broth in a blender
Season to taste with salt and black pepper
Place the mixture in a pan with olive oil over low heat, stirring occasionally for about 15 minutes
As needed, add a little more shrimp broth
When serving is about 20 minutes away, add shells to the stew and cook for about 3 minutes
Remove the shells and place them on a plate
Place the stew in a bowl
Each person puts a little tapioca flour on their plate and pours the stew over it, mixing well so not to clog
Savor shrimp with stew by alternating between the two
Serves 10.
