1 lb of medium-sized shrimp with shells
3 cups of water
1/2 cup of olive oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, seeded and chopped (700g)
1/4 cup of fresh parsley, chopped
1/4 cup of chopped green scallions
1 1/2 cups of cooked or canned black-eyed peas
2 tomato slices
2 cups of palm fruit in brine, drained and chopped (350g)
3 hard-boiled eggs, peeled and chopped
4 1/4 cups of yellow cornmeal
1/4 cup of green olives or black olives
Salt and black pepper to taste
1 lb of medium-sized shrimp with shells
3 cups of water
1/2 cup of olive oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, seeded and chopped (700g)
1/4 cup of fresh parsley, chopped
1/4 cup of chopped green scallions
1 1/2 cups of cooked or canned black-eyed peas
2 tomato slices
2 cups of palm fruit in brine, drained and chopped (350g)
3 hard-boiled eggs, peeled and chopped
4 1/4 cups of yellow cornmeal
1/4 cup of green olives or black olives
Salt and black pepper to taste
Clean the shrimp
Reserve the shells
In a pot, boil the water with the shells for 15 minutes
Paste through a fine-mesh sieve and reserve the broth
Keep one pot of boiling water ready
In another pot, heat the olive oil with garlic and onion
Fry on low heat until golden brown
Add the tomatoes, parsley, scallions, and cook covered for 20 minutes
Stir occasionally without letting it dry out
If needed, add a little hot water
Add the shrimp, stirring for about 4 minutes on high heat until cooked
Season
Remove from heat, combine the black-eyed peas, palm fruit, and eggs. Reserve
In a bowl, mix the cornmeal with 2 1/2 cups of cold broth from the shrimp shells
Mix until obtaining a thick batter
Pour this batter into the shrimp mixture and stir well
Arrange in the bottom of a greased pan, ready for steaming
Decorate to taste
Cover with the shrimp mixture and press slightly
Cover the pan and place over another pot of boiling water
Cook for 45 minutes
Remove from heat and let cool slightly
Unmold and serve warm.
