For the tomato confit
12 tomatoes
2 cups (sh) of olive oil
Cooking salt and parsley leaves to taste
Couscous
1 kg of medium-sized pink shrimp, shell and head intact
2 chopped onions
3 chopped tomatoes
1 carrot in slices
Half a salted stick
One clove of garlic
One shot of dry Martini (optional)
4 cups of cold water
Half a cup of olive oil
300g of hearts of palm
300g of cornmeal flakes
Salt and black pepper to taste
For the tomato confit
12 tomatoes
2 cups (sh) of olive oil
Cooking salt and parsley leaves to taste
Couscous
1 kg of medium-sized pink shrimp, shell and head intact
2 chopped onions
3 chopped tomatoes
1 carrot in slices
Half a salted stick
One clove of garlic
One shot of dry Martini (optional)
4 cups of cold water
Half a cup of olive oil
300g of hearts of palm
300g of cornmeal flakes
Salt and black pepper to taste
Prepare the tomato: drizzle the tomatoes with olive oil and add salt and parsley leaves
Bake in a low oven for about 40 minutes
Drizzle with olive oil and store in the refrigerator
Clean the shrimp and reserve the shells and heads
Put the shells and heads in a pot and add half of the onion, one tomato, the carrot, the salt stick, and the garlic
Add the Martini and cover with water
Season with salt and black pepper and cook for 20 minutes
Cook and reserve
Fry the shrimp in olive oil
Add the hearts of palm, remaining onion and tomato, and add three cups of reserved cooking liquid
Simmer and slowly stir in the cornmeal to obtain a medium-sized farofa
Decorate the bottom of the form with tomato and shrimp, and pour in the farina
Bake the couscous and let it rest for 1 hour.
