4 kg of shrimp
8 cups of water
2 sprigs of parsley
1 large onion, cut into pieces
2 pounds of sandfish fillets (600g)
1 teaspoon of thyme
1 large onion, finely chopped
to taste
3 sprigs of parsley, chopped (leaves)
2 cloves of garlic, minced
4 tablespoons of olive oil
4 green scallions, finely chopped
2 cups of coconut milk
1 tablespoon of grated ginger
2 tablespoons of coloring agent
freshly squeezed juice of 1 lime
4 kg of shrimp
8 cups of water
2 sprigs of parsley
1 large onion, cut into pieces
2 pounds of sandfish fillets (600g)
1 teaspoon of thyme
1 large onion, finely chopped
to taste
3 sprigs of parsley, chopped (leaves)
2 cloves of garlic, minced
4 tablespoons of olive oil
4 green scallions, finely chopped
2 cups of coconut milk
1 tablespoon of grated ginger
2 tablespoons of coloring agent
freshly squeezed juice of 1 lime
Rinse the shrimp and reserve the shells
Place the shells in a pot with the water, parsley, and onion
Bring to a boil, then simmer for 30 minutes
Remove from heat, strain through a fine-mesh sieve, and reserve the broth, parsley, and onion
Mash the sandfish fillets in a bowl with the coconut milk
Blend the broth, parsley, and onion in a blender until smooth
Season the shrimp with salt and thyme
Heat the olive oil in a pan and sauté the onion, garlic, and scallion for 3 minutes or until golden
Add the shrimp, parsley, and continue cooking for 3 to 4 minutes. Reserve
In another pot, combine the mashed fish, ginger, and coloring agent
Simmer, stirring constantly, for 45 minutes or until the cream is well cooked and shiny
Add the shrimp, lime juice, and stir well
Remove from heat and serve hot.
