300 g of dried shrimp, defumado
1/4 cup of olive oil
2 large onions, chopped
6 cloves of garlic, mashed
1/2 cup of dendê oil
6 cups of cooked and drained linguiça (or spinach) leaves
1 2/3 cups of coconut milk (400 ml)
1 1/2 tablespoon of grated ginger
1/2 cup of toasted and chopped cashew
Salt and malagueta pepper to taste
300 g of dried shrimp, defumado
1/4 cup of olive oil
2 large onions, chopped
6 cloves of garlic, mashed
1/2 cup of dendê oil
6 cups of cooked and drained linguiça (or spinach) leaves
1 2/3 cups of coconut milk (400 ml)
1 1/2 tablespoon of grated ginger
1/2 cup of toasted and chopped cashew
Salt and malagueta pepper to taste
Deseed the dried shrimp (reserve 6 large units for decorating the plate) and place the heads in a baking dish
Place it in a preheated moderate oven (180°C), at which point it will be toasted
Mash the toasted heads in a blender and then strain through a sieve until smooth. Reserve
Put the dried shrimp in a pot with cold water, heat it over low heat until it's hot
Drain and reserve
Heat the olive oil in a large pan, add the onion and garlic, and cook over medium heat, stirring occasionally, until the onion is soft
Add the dendê oil, cooked dried shrimp, and chopped linguiça leaves
Mix well and cook for a few minutes
Add the coconut milk, mix well, and continue cooking for another minute
Add the shrimp pâté, ginger, and cashew
Season with salt and malagueta pepper
Fry the reserved dried shrimp in dendê oil, then decorate the plate and serve with white rice and pepper sauce
620 calories per serving
