4 kg of shrimp
8 cups of water
2 sprigs of cilantro
1 large onion cut into pieces
2 pints of sandwich crust without shell (600 g)
1 tablespoon of cinnamon
1 large onion chopped
to taste salt
3 sprigs of cilantro leaves
2 cloves of garlic minced
4 tablespoons of olive oil
4 green scallions chopped
2 cups of coconut milk
1 tablespoon of grated ginger
2 tablespoons of coloring agent
lime juice from 1 lime
4 kg of shrimp
8 cups of water
2 sprigs of cilantro
1 large onion cut into pieces
2 pints of sandwich crust without shell (600 g)
1 tablespoon of cinnamon
1 large onion chopped
to taste salt
3 sprigs of cilantro leaves
2 cloves of garlic minced
4 tablespoons of olive oil
4 green scallions chopped
2 cups of coconut milk
1 tablespoon of grated ginger
2 tablespoons of coloring agent
lime juice from 1 lime
Clean the shrimp and reserve the shells
Put the shells in a pot, add water, 2 sprigs of cilantro, and onion
Bring to a boil and cook for 30 minutes
Remove from heat, strain through a sieve, and reserve the broth, cilantro, and onion
Crush the sandwich crust and put it in a bowl with coconut milk
Blend in a blender with the cooked broth, cilantro, and onion
Season the shrimp with salt and cinnamon
Heat oil in a pan until hot
Sauté the onion, garlic, and scallion for 3 minutes or until golden brown
Add the shrimp, cilantro, and stir-fry for 3-4 minutes. Reserve
In another pan, combine the blended mixture, ginger, and coloring agent
Cook while stirring constantly for 45 minutes or until the cream is well cooked and shiny
Add the shrimp, lime juice, and mix well
Remove from heat and serve hot
Serves 20 people.
