250 g of shrimp (2 xicaras)
2 tablespoons of red pepper, finely chopped
salt and black pepper to taste
4 sprigs of thyme, finely chopped
2 English potatoes, peeled, cut into cubes or grated on the coarse grater
2 tomatoes, deseeded, finely chopped
1/3 cup of coconut milk
2 tablespoons of olive oil
salt and black pepper to taste
1 tablespoon of cayenne pepper (optional)
3 eggs
250 g of shrimp (2 xicaras)
2 tablespoons of red pepper, finely chopped
salt and black pepper to taste
4 sprigs of thyme, finely chopped
2 English potatoes, peeled, cut into cubes or grated on the coarse grater
2 tomatoes, deseeded, finely chopped
1/3 cup of coconut milk
2 tablespoons of olive oil
salt and black pepper to taste
1 tablespoon of cayenne pepper (optional)
3 eggs
Mix the shrimp with the red pepper, salt, black pepper, thyme, potatoes, tomatoes, and coconut milk
Put the olive oil in a pan, heat it well, and bring it to a simmer
Add the seasoned shrimp and cook until the shrimp is pink
When the potato is cooked and the mixture is still hot, remove from heat
Beat the whites of the eggs until fluffy and add the yolks
Butter a skillet with butter and add the egg mixture
Spread the refried shrimp over the eggs
Let it cook until the bottom is golden brown, then flip and cook the other side until golden
Serve hot.
