1 kg of medium shrimp
3 cups of water
1/2 cup of oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, seeded and chopped (700 g)
1/4 cup of fresh parsley, chopped
1/4 cup of green onion, chopped
1 1/2 cups of cooked or canned corn, drained
2 cups of preserved palm heart, coarsely chopped (350 g)
3 hard-boiled eggs, peeled and chopped
4 1/4 cups of yellow cornmeal (400 g)
1/4 cup of black or green olives
Salt and black pepper to taste
1 kg of medium shrimp
3 cups of water
1/2 cup of oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, seeded and chopped (700 g)
1/4 cup of fresh parsley, chopped
1/4 cup of green onion, chopped
1 1/2 cups of cooked or canned corn, drained
2 cups of preserved palm heart, coarsely chopped (350 g)
3 hard-boiled eggs, peeled and chopped
4 1/4 cups of yellow cornmeal (400 g)
1/4 cup of black or green olives
Salt and black pepper to taste
Clean the shrimp. Reserve
In a pot, combine the shells and water and simmer for 15 minutes
Strain the broth and reserve it
In a pan, heat the oil, add the garlic and onion
Fry at low heat until golden brown
Add the tomatoes, parsley, and green onion and cook at low heat with the lid on for about 20 minutes
Stir occasionally (do not let it dry out, if necessary, add a little boiling water)
Add the shrimp and cook at high heat, stirring for about 4 minutes until the shrimp are cooked
Season to taste
Remove from heat, add the corn, palm heart, and eggs. Reserve
In a bowl, mix the yellow cornmeal with 2 1/2 cups of the cold shrimp broth
Mix until a thick mush forms
Add this mush to the shrimp mixture and stir well
Butter a vapor-proof pot
Layer some cooked shrimp, black olives, a little corn, and tomato slices at the bottom
Garnish to taste
Place the shrimp mixture on top, pressing gently
Cover the pot and place it over another pot with water
Cook for about 45 minutes
Remove from heat and let cool in the oven
Unmold
Serves 12
328 calories per serving.
