1 kg of medium-sized shrimp
3 cups of water
1/2 cup of olive oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, seeded and chopped (700g)
1/4 cup of fresh parsley, chopped
1/4 cup of finely chopped green onion
1 1/2 cups of cooked or canned peas, drained
2 cups of canned coconut cream, flaked (350g)
3 cooked eggs, peeled
4 1/4 cups of yellow cornmeal (400g)
1/4 cup of black or green olives, pitted
Salt and pepper to taste
1 kg of medium-sized shrimp
3 cups of water
1/2 cup of olive oil
4 cloves of garlic, minced
2 large onions, chopped
5 large tomatoes, seeded and chopped (700g)
1/4 cup of fresh parsley, chopped
1/4 cup of finely chopped green onion
1 1/2 cups of cooked or canned peas, drained
2 cups of canned coconut cream, flaked (350g)
3 cooked eggs, peeled
4 1/4 cups of yellow cornmeal (400g)
1/4 cup of black or green olives, pitted
Salt and pepper to taste
Clean the shrimp. Reserve
In a pot, place the shells and water and let it simmer for 15 minutes
Strain the liquid and reserve the broth
In a pan, heat the olive oil, add the garlic and onion
Fry until golden brown
Add the tomatoes, parsley, and green onion and cook over low heat with the lid on for about 20 minutes
Stir occasionally (do not let it dry out, if necessary, add a little boiling water)
Add the shrimp and cook over high heat, stirring for about 4 minutes until the shrimp are cooked
Season
Remove from heat, add the peas, coconut cream, and eggs. Reserve
In a bowl, mix the cornmeal with 2 1/2 cups of the shrimp broth, cooled
Mix until a thick paste forms
Add this paste to the shrimp mixture and stir well
Grease a vapor cooker pan
Layer the cooked shrimp, olives, some peas, and tomato slices in the bottom
Decorate to taste
Place the shrimp mixture on top, pressing gently
Cover the pan and place over another pan with water
Cook for about 45 minutes
Remove from heat and let it cool down
Unmold
Serves 12
328 calories per serving.
