Heat 1 large onion, chopped into 3/4 cup of oil and 1 tablespoon of butter. Add 300g of ripe tomatoes, peeled and seeded, cut into cubes, and let it thicken to form a cream. On the side, in a large skillet, melt 1 tablespoon of butter and sauté 1 kg of shrimp shells removed. Combine them with the tomato sauce and let it simmer for 5 minutes. Add 1 cup of fresh heavy cream, 1 tablespoon of chopped parsley, and 1/2 teaspoon of ground nutmeg. Arrange the shrimp in a large refractory dish, topped by finely grated 1 green apple and cover with Catupiry cheese (which should be flattened to 0.5 cm thickness). Place cooked sweet potatoes in a pastry bag and make an annulus on the plate's edges. Bake until golden brown.
Heat 1 large onion, chopped into 3/4 cup of oil and 1 tablespoon of butter. Add 300g of ripe tomatoes, peeled and seeded, cut into cubes, and let it thicken to form a cream. On the side, in a large skillet, melt 1 tablespoon of butter and sauté 1 kg of shrimp shells removed. Combine them with the tomato sauce and let it simmer for 5 minutes. Add 1 cup of fresh heavy cream, 1 tablespoon of chopped parsley, and 1/2 teaspoon of ground nutmeg. Arrange the shrimp in a large refractory dish, topped by finely grated 1 green apple and cover with Catupiry cheese (which should be flattened to 0.5 cm thickness). Place cooked sweet potatoes in a pastry bag and make an annulus on the plate's edges. Bake until golden brown.
