1/2 kg of cornmeal
1 cup of water with salt
125 g of butter
1 tablespoon of cassava flour
750 g of fresh shrimp
2 tablespoons of lime juice
salt and black pepper to taste
1/2 cup of olive oil
5 tablespoons of chopped onion
2 tablespoons of chopped coriander
1 cup of tomato puree
2 amaranth seed pods
3 hard-boiled eggs
2 cans of peas
stuffed olives
1/2 kg of cornmeal
1 cup of water with salt
125 g of butter
1 tablespoon of cassava flour
750 g of fresh shrimp
2 tablespoons of lime juice
salt and black pepper to taste
1/2 cup of olive oil
5 tablespoons of chopped onion
2 tablespoons of chopped coriander
1 cup of tomato puree
2 amaranth seed pods
3 hard-boiled eggs
2 cans of peas
stuffed olives
Mix the cornmeal with cassava flour
Pour in the water and mix until it has a consistency like small grains
Add the butter and mix well
Set aside
Peel and clean the shrimp
Add lime juice, black pepper, and salt to taste
Heat olive oil in a pan, add chopped onion and coriander
Fry for a bit, then add the shrimp, tomato puree, and amaranth seed pods
Let the shrimp cook until it's done
If necessary, add a little water
Then mix the flour mixture into the pan, stirring constantly until it comes away from the bottom of the pan
Place this mass into a mold, press down well and demold
Garnish with egg slices, olives, and peas
Serve
Pair with red wine.
