750 g of peeled and deveined shrimp
juice from 1 lemon
salt and black pepper to taste
1 tablespoon of chopped parsley
1 medium-sized onion, finely chopped
1 clove of garlic, minced
4 tablespoons of olive oil
3 large tomatoes, peeled and seeded, finely chopped
1 1/2 kg of okra, peeled and cut into cubes
1 crushed Malagueta pepper
salt to taste
1 tablespoon of chopped cilantro
750 g of peeled and deveined shrimp
juice from 1 lemon
salt and black pepper to taste
1 tablespoon of chopped parsley
1 medium-sized onion, finely chopped
1 clove of garlic, minced
4 tablespoons of olive oil
3 large tomatoes, peeled and seeded, finely chopped
1 1/2 kg of okra, peeled and cut into cubes
1 crushed Malagueta pepper
salt to taste
1 tablespoon of chopped cilantro
Season the shrimp with lemon juice, salt, black pepper, and parsley
Sauté the onion and garlic in olive oil
Add the shrimp and cook until they start to brown
When it comes to a boil, add the tomatoes, okra, and crushed Malagueta pepper
Taste and adjust seasoning
Simmer covered for 20-25 minutes over low heat
Add hot water as needed to prevent drying out
Just before serving, mix in chopped cilantro
Serve with white rice
