Shrimp with Chuchu

Name: Shrimp with Chuchu
Yield: 8
Ingredients: 750 g of peeled and deveined shrimp; juice from 1 lemon; salt and black pepper to taste; 1 tablespoon of chopped parsley; 1 medium onion, finely chopped; 1 clove of garlic, minced; 4 tablespoons of olive oil; 3 large tomatoes, peeled and seeded, finely chopped; 1.5 kg of chuchu, peeled and cut into cubes; 1 crushed malagueta pepper; salt to taste; 1 tablespoon of chopped fresh cilantro

1
750 g of peeled and deveined shrimp
2
juice from 1 lemon
3
salt and black pepper to taste
4
1 tablespoon of chopped parsley
5
1 medium onion, finely chopped
6
1 clove of garlic, minced
7
4 tablespoons of olive oil
8
3 large tomatoes, peeled and seeded, finely chopped
9
1.5 kg of chuchu, peeled and cut into cubes
10
1 crushed malagueta pepper
11
salt to taste
12
1 tablespoon of chopped fresh cilantro

Ingredients

1
750 g of peeled and deveined shrimp
2
juice from 1 lemon
3
salt and black pepper to taste
4
1 tablespoon of chopped parsley
5
1 medium onion, finely chopped
6
1 clove of garlic, minced
7
4 tablespoons of olive oil
8
3 large tomatoes, peeled and seeded, finely chopped
9
1.5 kg of chuchu, peeled and cut into cubes
10
1 crushed malagueta pepper
11
salt to taste
12
1 tablespoon of chopped fresh cilantro

Directions

1
Season the shrimp with lemon juice, salt, black pepper, and parsley
2
Dreep the onion and garlic in olive oil
3
Add the shrimp and sauté them
4
When it comes to a simmer, add the tomatoes, chuchu, and crushed malagueta pepper
5
Taste for salt, stir well, and cook over low heat for 20-25 minutes in a covered pot
6
Add hot water as needed to prevent drying out
7
At serving time, mix with fresh cilantro
8
Serve with white rice, if desired
9
(Serves 8.)