1 cup of fresh or frozen peas (125 g)
700 g of medium-sized shrimp
1/2 cup of finely chopped onion (75 g)
5 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
1 can of tomato puree (400 g)
1/3 cup of pitted green olives, sliced (60 g)
1/2 teaspoon of salt
2 small jalapeño peppers, seeded and chopped
2 cups of yellow cornmeal flour (330 g)
1 cup of water (240 ml)
2 tablespoons of chopped fresh parsley
1 cup of fresh or frozen peas (125 g)
700 g of medium-sized shrimp
1/2 cup of finely chopped onion (75 g)
5 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
1 can of tomato puree (400 g)
1/3 cup of pitted green olives, sliced (60 g)
1/2 teaspoon of salt
2 small jalapeño peppers, seeded and chopped
2 cups of yellow cornmeal flour (330 g)
1 cup of water (240 ml)
2 tablespoons of chopped fresh parsley
In a medium saucepan, combine the peas, cover with 2 cups of hot water (480 ml), bring to a boil, and simmer for about 2 minutes
Drain and reserve
Set aside eight shrimp for garnish and reserve
Mince the remaining shrimp and reserve
In a large saucepan, heat the oil over medium heat
Add the onion and garlic and cook until the onion is soft (about 5 minutes)
Reserve 1 tablespoon of oil for cooking the whole shrimp
Add the tomato puree with its liquid and bring to a simmer
Cook for about 3 minutes
Add the minced shrimp, olives, salt, jalapeño peppers, and reserved peas
Mix well and cook until the shrimp is tender (about 5 minutes)
Add the cornmeal flour and mix well
Gradually add the water while stirring constantly, until the mixture comes away from the sides of the pan (about 5 minutes)
Remove from heat
Add the chopped parsley and reserve
In a medium saucepan, heat the reserved oil over medium heat
Add the whole shrimp and cook until they are tender (about 3 minutes)
Remove from heat and reserve
Grease a mold with capacity for 5 cups of liquid (1.2 liters) with plastic wrap, leaving the edges outside
Garnish the bottom of the mold with reserved shrimp and peas
Cautiously fill the mold with the cornmeal mixture
Press well with a wooden spoon
Unmold onto a plate, remove the plastic wrap, and serve
335 calories per serving.
