250g dried shrimp
"3/4 cup sweet olive oil"
1 1/4 kg fresh shrimps
salt to taste
3 large onions
6 tomatoes
1 garlic clove
"3/4 cup chopped parsley"
"1 tablespoon ground cumin"
1 fresh coconut grated
1 pimenta-malagueta
6 eggs
250g dried shrimp
"3/4 cup sweet olive oil"
1 1/4 kg fresh shrimps
salt to taste
3 large onions
6 tomatoes
1 garlic clove
"3/4 cup chopped parsley"
"1 tablespoon ground cumin"
1 fresh coconut grated
1 pimenta-malagueta
6 eggs
Clean and de-bone the shrimp, season with lemon juice and salt
Add the onion and tomato cut into pieces, and garlic
Soak the dried shrimp in water
Heat the olive oil and fry the fresh shrimps for 5 minutes
Grind 3/4 of the shrimp along with the onion, tomatoes, garlic, parsley, and cumin
Add the remaining shrimp and 1 cup of grated coconut
Remove the excess coconut milk and add it to the mixture above
Heat over low heat, stirring well until the liquid evaporates
Beat half of the eggs and reserve
Join half of the eggs with the shrimp mixture and mix vigorously
Place in a clay skillet or a refractory mold, cover with the other half of the beaten eggs
Bake in a moderate oven until golden
