4 cups of cornmeal
1 cup of hot water
125g of butter
250g of large fresh shrimp
1/2 kg of medium-sized shrimp
2 tablespoons of lime juice
Salt and pepper to taste
1/2 cup of butter, margarine or oil
1/2 cup of finely chopped onion
1/4 cup of chopped parsley
Salt-free garlic
1 cup of tomato sauce
Paprika-malagueta
2 canned sardines in tomato sauce
3 hard-boiled eggs
3 diced tomatoes
4 cups of cornmeal
1 cup of hot water
125g of butter
250g of large fresh shrimp
1/2 kg of medium-sized shrimp
2 tablespoons of lime juice
Salt and pepper to taste
1/2 cup of butter, margarine or oil
1/2 cup of finely chopped onion
1/4 cup of chopped parsley
Salt-free garlic
1 cup of tomato sauce
Paprika-malagueta
2 canned sardines in tomato sauce
3 hard-boiled eggs
3 diced tomatoes
Dissolve the hot water, seasoned with salt, into the cornmeal
Mix well with a fork and add butter
Mix again
Peel, clean, and rinse the shrimp
Dry the shrimp and season with lime juice, salt, and pepper; let it rest for 1 hour
Melts the butter in a pan, adds onion, parsley, and garlic-free salt; fry for 2-3 minutes; then add shrimp and continue cooking until shrimp is heated
Add tomato sauce, paprika-malagueta; cover and cook until shrimp is cooked
Remove large shrimp for garnishing
Combine remaining mixture with prepared cornmeal
In a cuscuziere, arrange the ingredients, placing tomatoes, eggs, and olives at the bottom and sides, making a design
Add a little of the cornmeal mixture to keep the decorations in place
Press some of the shrimp and sardine pieces on the sides as well
Add remaining ingredients
Cover with a towel and steam over boiling water
Beware not to let the water reach the top of the cuscuziere
When the towel is nicely soaked, the cuscuz is ready
If no cuscuziere is available, place a strainer for macaroni on a inverted cake pan inside a large pot; then it's time to add the water
