1 kg of medium-sized shrimps
1/2 cup of olive oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, diced (700g)
1/4 teaspoon of parsley, chopped
1/4 cup of green scallion, chopped
1 1/2 cups of cooked or canned split peas
2 cups of grated coconut (350g)
3 cooked eggs
4 1/4 cups of yellow cornmeal flour (400g)
1/4 cup of green olives
Salt and black pepper to taste
1 kg of medium-sized shrimps
1/2 cup of olive oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, diced (700g)
1/4 teaspoon of parsley, chopped
1/4 cup of green scallion, chopped
1 1/2 cups of cooked or canned split peas
2 cups of grated coconut (350g)
3 cooked eggs
4 1/4 cups of yellow cornmeal flour (400g)
1/4 cup of green olives
Salt and black pepper to taste
Wash the shrimps and reserve them
In a pot with 3 cups of water, add the shrimp shells and let it simmer for 15 minutes
Strain the liquid through a cheesecloth and reserve the broth
In another pot, heat the olive oil, add the garlic and onion, and fry over low heat until they start to brown
Add the tomatoes, parsley, and scallion, and cook covered over low heat for 20 minutes
Stir occasionally and do not let it dry out
If necessary, add a little hot water
Combine the shrimps and cook over high heat, stirring for 4 minutes until they are cooked through
Season with salt and pepper
Remove from heat, combine with peas, coconut, and eggs, and reserve
In a bowl, mix the cornmeal flour with 2 1/2 cups of cold shrimp broth
Mix until you get a smooth cornbread-like consistency
Add this cornbread to the cooked shrimp mixture, stirring well
Grease a suitable pot for cooking over steam or cuscuz
Pile some cooked shrimps, olives, peas, and tomato slices at the bottom
Place the shrimp mixture on top, pressing down slightly
Cook covered over low heat for 45 minutes
Remove from heat and let it sit in a warm place to cool
Unmold and serve.
