'1 kg of pink shrimp'
'500 g of cassava root'
'3 ripe mangoes'
'350 g of yucca root'
'200 ml of white wine'
'500 ml of shrimp broth'
'150 ml of olive oil'
'2 medium onions'
'2 lime wedges'
'200 ml of fresh cream'
'Salt and pepper to taste'
'1 kg of pink shrimp'
'500 g of cassava root'
'3 ripe mangoes'
'350 g of yucca root'
'200 ml of white wine'
'500 ml of shrimp broth'
'150 ml of olive oil'
'2 medium onions'
'2 lime wedges'
'200 ml of fresh cream'
'Salt and pepper to taste'
Clean the shrimp
Remove the shells and heads, then place them in a pot with 1 liter of cold water to make the broth
After boiling for 45 minutes, turn off the heat, strain, and use
Cook the cassava root cut into small pieces
When it's well cooked, pass it through a potato ricer
In a frying pan over medium heat, add olive oil and chopped onion
Saute slightly, then add the shrimp, seasoning with salt, pepper, and lime juice
Saute for another minute, then add the white wine, cassava root, broth, cream, and parsley
Cook for 3 to 4 minutes
First garnish - peel the mango, cut off the two fleshy sides, fan out in a leaf shape, and grill
Second garnish - peel the yucca root, grate it coarsely, wash thoroughly to remove excess starch, fry in oil for 4 minutes, and place on paper towels to drain
Serving suggestion: Serve the shrimp with the grilled mango and fried yucca root.
