Shrimp and Palm Heart Stew

Name: Shrimp and Palm Heart Stew
Yield: 4
Ingredients: 1 cup of water; 1/2 cup of white wine; 2 tablespoons of olive oil; 2 tablespoons of chopped onion; 1 tablespoon of wheat flour; 2 eggs; 1 kg of medium-sized shrimp, peeled and deveined; 1 medium-sized onion, chopped; 1 jar of canned palm heart, drained and cut into pieces (500g); Salt and black pepper to taste

1
1 cup of water
2
1/2 cup of white wine
3
2 tablespoons of olive oil
4
2 tablespoons of chopped onion
5
1 tablespoon of wheat flour
6
2 eggs
7
1 kg of medium-sized shrimp, peeled and deveined
8
1 medium-sized onion, chopped
9
1 jar of canned palm heart, drained and cut into pieces (500g)
10
Salt and black pepper to taste

Ingredients

1
1 cup of water
2
1/2 cup of white wine
3
2 tablespoons of olive oil
4
2 tablespoons of chopped onion
5
1 tablespoon of wheat flour
6
2 eggs
7
1 kg of medium-sized shrimp, peeled and deveined
8
1 medium-sized onion, chopped
9
1 jar of canned palm heart, drained and cut into pieces (500g)
10
Salt and black pepper to taste

Directions

1
1
2
In a pot, combine the shrimp with water and cook over high heat for 1 minute
3
Remove, drain, and reserve
4
2
5
Heat olive oil, onion, and flour in a pan over medium heat, stirring for 3 minutes
6
Add the white wine, stirring constantly, and cook until thickened
7
3
8
Add the shrimp, salsa, salt, pepper, and palm heart to the pot
9
Stir and let simmer for 1 minute
10
Remove from heat and transfer to a serving dish
11
4
12
Preheat oven to medium temperature
13
Beat eggs until foamy
14
Season with salt and pour over the shrimp
15
Place in the oven and cook for 10 minutes or until golden brown
16
Serve immediately.