Paulista Cornbread

Name: Paulista Cornbread
Yield: 8
Ingredients: '1/2 pound cornmeal'; '1 tablespoon cassava flour'; '1 cup water with salt'; '1/2 cup melted butter at room temperature'; '1 pound fresh shrimp'; '2 tablespoons freshly squeezed lime juice'; 'Salt and black pepper to taste'; '1/2 cup chopped parsley'; '5 tablespoons finely chopped onion'; '2 tablespoons finely chopped cilantro'; '1 cup tomato puree'; '2 crushed Malagueta peppers'; '1 can of peas'; 'Stuffed olives'

1
'1/2 pound cornmeal'
2
'1 tablespoon cassava flour'
3
'1 cup water with salt'
4
'1/2 cup melted butter at room temperature'
5
'1 pound fresh shrimp'
6
'2 tablespoons freshly squeezed lime juice'
7
'Salt and black pepper to taste'
8
'1/2 cup chopped parsley'
9
'5 tablespoons finely chopped onion'
10
'2 tablespoons finely chopped cilantro'
11
'1 cup tomato puree'
12
'2 crushed Malagueta peppers'
13
'1 can of peas'
14
'Stuffed olives'

Ingredients

1
'1/2 pound cornmeal'
2
'1 tablespoon cassava flour'
3
'1 cup water with salt'
4
'1/2 cup melted butter at room temperature'
5
'1 pound fresh shrimp'
6
'2 tablespoons freshly squeezed lime juice'
7
'Salt and black pepper to taste'
8
'1/2 cup chopped parsley'
9
'5 tablespoons finely chopped onion'
10
'2 tablespoons finely chopped cilantro'
11
'1 cup tomato puree'
12
'2 crushed Malagueta peppers'
13
'1 can of peas'
14
'Stuffed olives'

Directions

1
Mix the cornmeal with cassava flour
2
Gradually add water with salt to the mixture, stirring until it forms a thick cornbread batter
3
Add melted butter and mix. Reserve
4
Shrimp: peel and clean
5
Add freshly squeezed lime juice, black pepper, and salt
6
Parsley and cilantro: sauté in oil until softened
7
Add chopped onion and Malagueta peppers
8
Fry briefly
9
Fry the shrimp with the vegetable mixture, tomato puree, and peas.