4 kg of fresh shrimp, whole
2 tablespoons of salt or to taste
6 tablespoons of lime juice
3/4 cup of dendê oil (180 ml)
6 medium onions, cut into rings
9 medium tomatoes, cut into rings
1 1/2 cups of cilantro leaves
10 green scallions, chopped into pieces
3/4 cup of chopped parsley
4 kg of fresh shrimp, whole
2 tablespoons of salt or to taste
6 tablespoons of lime juice
3/4 cup of dendê oil (180 ml)
6 medium onions, cut into rings
9 medium tomatoes, cut into rings
1 1/2 cups of cilantro leaves
10 green scallions, chopped into pieces
3/4 cup of chopped parsley
Clean the shrimp and season with salt and lime juice. Reserve
In a large skillet, heat the dendê oil over high heat
Add the onion, tomatoes, cilantro, green scallions, and parsley
Refry for about 15 minutes or until the tomato begins to soften
Add the shrimp, reduce heat, cover the skillet, and cook for about 5 minutes or until the shrimp are pink
Serve hot with rice or dendê farofa
If desired, prepare ahead of time, store in the refrigerator in a covered container, and reheat when serving
344 calories per serving
