1 kg of medium shrimp
1/2 cup of olive oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, diced (700 g)
1/4 cup of fresh parsley, chopped
1/4 cup of green onion, chopped
1 1/2 cups of cooked or canned peas
2 cups of shredded coconut (350 g)
3 hard-boiled eggs
4 1/4 cups of yellow cornmeal (400 g)
1/4 cup of green olives
Salt and black pepper to taste
1 kg of medium shrimp
1/2 cup of olive oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, diced (700 g)
1/4 cup of fresh parsley, chopped
1/4 cup of green onion, chopped
1 1/2 cups of cooked or canned peas
2 cups of shredded coconut (350 g)
3 hard-boiled eggs
4 1/4 cups of yellow cornmeal (400 g)
1/4 cup of green olives
Salt and black pepper to taste
Clean the shrimp and set aside
Avoid a large pot with 3 cups of water, place the shrimp shells and let simmer for 15 minutes
Strain through a fine-mesh sieve and reserve the broth
In another pot, heat the olive oil over low heat, add garlic and onion, and cook until golden brown
Add tomatoes, parsley, and green onion, and cook with the lid on for 20 minutes
Stir occasionally and do not let dry out
If needed, add a little boiling water
Add shrimp and cook over high heat, stirring for 4 minutes or until cooked through
Season to taste
Remove from heat, add peas, coconut, and eggs, and reserve
In a bowl, mix together the cornmeal and 2 1/2 cups of the shrimp broth
Mix until a thick, creamy consistency is achieved
Add this mixture to the cooked shrimp, stirring well
Grease a casserole dish suitable for steaming or serving as cuscuz
Lay some cooked shrimp at the bottom, followed by olives, peas, and tomato slices
Top with the shrimp mixture, pressing gently
Cover with a lid and place over another pot with boiling water
Cook for 45 minutes
Remove from heat and let cool
Serve warm, portioning into 12 servings
328 calories per serving.
