1 kg of medium-sized shrimp
2 tablespoons of lemon juice
to taste with salt and black pepper
3 tablespoons of olive oil
3 medium-sized onions, finely chopped
2 cloves of garlic, minced
3 tablespoons of chopped fresh parsley
1 tablespoon of finely chopped green onion
1 teaspoon of ground coriander
1 kg of peeled and seeded tomatoes
1 large Catupiry cheese
1 kg of medium-sized shrimp
2 tablespoons of lemon juice
to taste with salt and black pepper
3 tablespoons of olive oil
3 medium-sized onions, finely chopped
2 cloves of garlic, minced
3 tablespoons of chopped fresh parsley
1 tablespoon of finely chopped green onion
1 teaspoon of ground coriander
1 kg of peeled and seeded tomatoes
1 large Catupiry cheese
Wash, clean, and cook the shrimp
Marinate with lemon juice, salt, and black pepper
Melt the olive oil
Add the chopped onion and garlic, finely minced
Fry for 5 minutes
Add the tomatoes, parsley, green onion, and coriander
Season to taste with salt and black pepper
Cook until the sauce thickens, about 15 minutes
Add the shrimp
Shape into a refrigerator mold with Catupiry cheese cut into pieces
Cover with the sauce and shrimp
Bake in a hot oven until the cheese melts
Serve with rice
Serves 4 to 6 people.
