1/2 kg of shrimp
1/2 kg of macaron
5 beaten eggs
3 tablespoons of wheat flour
3 tablespoons of butter
3 tablespoons of grated Parmesan cheese
2 tablespoons of olive oil
2 cups of coconut milk
1/2 kg of tomatoes
2 large onions
4 cooked eggs
2 tablespoons of tomato extract
to taste with parsley, green onion, and bell pepper
fresh herbs and olives
salt to taste
Tomato Sauce:
1 can or small glass of tomato extract
150g of margarine or butter
1 large grated onion
1/2 kg of shrimp
1/2 kg of macaron
5 beaten eggs
3 tablespoons of wheat flour
3 tablespoons of butter
3 tablespoons of grated Parmesan cheese
2 tablespoons of olive oil
2 cups of coconut milk
1/2 kg of tomatoes
2 large onions
4 cooked eggs
2 tablespoons of tomato extract
to taste with parsley, green onion, and bell pepper
fresh herbs and olives
salt to taste
Tomato Sauce:
1 can or small glass of tomato extract
150g of margarine or butter
1 large grated onion
Cook the macaron and drain
Place in a pan, with cheese, beaten eggs, 1 cup of coconut milk, and a bit of salt
In another pan, sauté the shrimp with 1 cup of coconut milk, tomatoes, without skin, onion, parsley, bell pepper, olive oil, and butter
Grease a baking dish and arrange layers alternating between macaron, shrimp, egg slices, fresh herbs, olives, and grated cheese
The last one should be shrimp
When serving, cover with a tomato sauce made as follows:
Melt the butter, slightly fry the onion
Add tomato extract diluted with a little water
Let it thicken.
