1st Stage - Shrimp Cream
2 kg of shrimp
1 large onion, finely chopped
1 cup of pimenta
1 lime
4 tomatoes, peeled and seeded
2 tablespoons of good olive oil
1 tablespoon of butter
salt
black pepper
bay leaves
chopped almonds
1 cup of coconut milk
2nd Stage - Abobora Cream
2 kg of ripe abobora, diced
olive oil
salt
blended salsa and chives
1 large onion, finely chopped
Cayenne pepper
green peppers
1 teaspoon of cornstarch
1 cup of coconut milk
3rd Stage
1 package of rice cream
1 cup of coconut milk
1 tablespoon of butter
As needed
4th Stage
In a large, deep glass dish, arrange the three creams in alternating layers
To enhance presentation, it's nice to have the top layer be the rice cream
Garnish with reserved shrimp, almonds, tomatoes, and salsa
Serve warm, with bread.
1st Stage - Shrimp Cream
2 kg of shrimp
1 large onion, finely chopped
1 cup of pimenta
1 lime
4 tomatoes, peeled and seeded
2 tablespoons of good olive oil
1 tablespoon of butter
salt
black pepper
bay leaves
chopped almonds
1 cup of coconut milk
2nd Stage - Abobora Cream
2 kg of ripe abobora, diced
olive oil
salt
blended salsa and chives
1 large onion, finely chopped
Cayenne pepper
green peppers
1 teaspoon of cornstarch
1 cup of coconut milk
3rd Stage
1 package of rice cream
1 cup of coconut milk
1 tablespoon of butter
As needed
4th Stage
In a large, deep glass dish, arrange the three creams in alternating layers
To enhance presentation, it's nice to have the top layer be the rice cream
Garnish with reserved shrimp, almonds, tomatoes, and salsa
Serve warm, with bread.
1st Stage
Clean the shrimp, season with salt and lime
Fry the olive oil and sauté the aromatics, tomatoes, and onions
Add the shrimp and cook until done
Set aside some shrimp for garnish
Add butter and coconut milk
If necessary, thicken with a little cornstarch. Reserve
2nd Stage - Abobora Cream
Peel and seed the abobora, then cut into small pieces
Cook the abobora in a little water until tender
Purée the abobora in a blender or food processor
Fry some olive oil and sauté the aromatics; add the abobora, cornstarch, and flour; cook until thickened
Add coconut milk. Reserve
3rd Stage
Dissolve the rice cream in cold water and bring to a simmer; stir until thickened
If necessary, add more water to achieve a medium consistency
Add coconut milk, butter, and a pinch of salt
4th Stage
In a large, deep glass dish, arrange the three creams in alternating layers
To enhance presentation, it's nice to have the top layer be the rice cream
Garnish with reserved shrimp, almonds, tomatoes, and salsa
Serve warm, with bread.
