Manioc Maranhense

Name: Manioc Maranhense
Yield: 10
Ingredients: 500 g of dried shrimp; 500 g of fresh shrimp, peeled and deveined; 1 kg of calabash cut into slices; 1 1/2 liters of water; 1/2 cup of cassava flour; 1 large onion, chopped; 4 cloves of garlic, minced; 4 tablespoons of olive oil or vegetable oil; salt to taste

1
500 g of dried shrimp
2
500 g of fresh shrimp, peeled and deveined
3
1 kg of calabash cut into slices
4
1 1/2 liters of water
5
1/2 cup of cassava flour
6
1 large onion, chopped
7
4 cloves of garlic, minced
8
4 tablespoons of olive oil or vegetable oil
9
salt to taste

Ingredients

1
500 g of dried shrimp
2
500 g of fresh shrimp, peeled and deveined
3
1 kg of calabash cut into slices
4
1 1/2 liters of water
5
1/2 cup of cassava flour
6
1 large onion, chopped
7
4 cloves of garlic, minced
8
4 tablespoons of olive oil or vegetable oil
9
salt to taste

Directions

1
Purée the dried shrimp in a blender until half of it is liquid
2
Set aside
3
Cook the calabash in boiling water
4
Drain and set aside
5
Combine the cooking water with cassava flour, stirring constantly
6
Set aside
7
In a pan, sauté the onion and garlic in olive oil for 3 minutes
8
Add the half-cooked dried shrimp and fresh shrimp, and stir-fry for 4 minutes, always stirring
9
Turn off the heat
10
Bring the cassava flour mixture to a boil and cook until it forms a creamy consistency and the flour is cooked
11
Add the cooked shrimp mixture, the chopped calabash, and mix well
12
Season with salt to taste and mix again
13
Remove from heat and serve
14
Note: You can also cook the calabash whole, then slice it after draining
15
This prevents excess moisture.