300 g of shrimp (breast, thighs, wings)
8 large onions (1.2 kg)
2 tablespoons of olive oil
5 minced garlic cloves
2 tablespoons of butter
2 tablespoons of water
2 tablespoons of vinegar
1/2 teaspoon of salt
1 1/2 cups of tapioca flour (240 g)
1 cup of milk
300 g of shrimp (breast, thighs, wings)
8 large onions (1.2 kg)
2 tablespoons of olive oil
5 minced garlic cloves
2 tablespoons of butter
2 tablespoons of water
2 tablespoons of vinegar
1/2 teaspoon of salt
1 1/2 cups of tapioca flour (240 g)
1 cup of milk
Preheat the oven to medium heat (180°C)
In a medium pot, bring 1 liter of water to a boil over high heat
Add the shrimp and cook for about 5 minutes, until they lose their red color
Drain them and chop finely with a sharp knife. Reserve
Peel the onions, wrap each one in aluminum foil, and roast in the preheated oven for about 30 minutes
Unwrap and let cool
Keep the oven on
Using a knife, cut off the top of each onion and discard it
Make two crosscuts inside each onion, without piercing the outer layer
Remove the pulp, leaving 1 cm of border
Reserve the onions and pulp
In a pot, heat the olive oil, garlic, 1 tablespoon of butter, and shrimp over medium heat
Fry for 5 minutes, stirring constantly until golden brown
Reduce heat and add water, vinegar, and half the salt
Cook for about 15 minutes, until the shrimp are tender
Add the tapioca flour gradually, stirring constantly
Fill the onions with this mixture and arrange them in a 22.5 cm x 35 cm refrigerator dish. Reserve
In a pan, heat the pulp of the onion, remaining butter, and remaining salt over medium heat
Fry until the onion browns
Add milk, stir, and cook for 3 minutes
Blend this mixture in a blender until smooth
Spread it around the onions in the refrigerator dish
Heat it in the oven for about 3 minutes, just to warm up, and serve.
